WHOLE WHEAT CARROT MUFFINS

Whole Wheat Carrot Muffins image

Provided by Melissa Johnson

Categories Recipes

Time 50m

Yield 16

Number Of Ingredients 17

Dry Ingredients
2 cups soft white whole wheat flour or 260g soft white winter wheat berries fresh-milled
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground allspice
¼ tsp ground nutmeg
Wet Ingredients
2 eggs
⅓ cup light olive oil (70g)
1¼ cups packed brown sugar (250g)
1 cup plain Greek yogurt (235g) (I used low fat)
Final Fold-In Ingredients
2 cups grated carrots (210g)
optional 1 cup walnuts (110g) or 1 cup raisins (160g)

Steps:

Weigh out 210 grams of peeled carrots, shred them in a food processor, and set them aside. This is about 2 cups of shredded carrots.
Whisk together the dry ingredients in a large bowl.
In another bowl, thoroughly mix the wet ingredients.
Pour the wet ingredients into dry ingredients, and gently mix only until almost no flour is visible.
Fold in the shredded carrots. Then fold in the walnuts or the raisins if desired.
Move your oven shelf to one above the middle level and preheat your oven to 400F.
Prepare your muffin pans with 12-16 liners (the amount depends on additions like nuts and raisins) and fill each about 5/6 full of batter. This will seem like a high level but the batter is lumpy and it sinks a bit at the beginning stage of the bake.
Bake for 20-24 minutes until edges are slightly browned and a toothpick poked in the center of a muffin comes out clean (little cake bits are okay, not goo).