Carrot "Cake" Muffins ~ makes 18-20 muffins
Preheat oven to 375. Line 12-cup muffin pan with paper liners or spray lightly with oil.
In a large bowl whisk together:
- 2 eggs, lightly beaten
- 1/3 cup grapeseed oil
- 1/3 cup agave nectar
- 1/4 cup plain, unsweetened yogurt
- 1 tsp vanilla
In a small bowl, mix together:
- 1 1/2 cup spelt flour
- 1/3 cup oat bran
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1 tsp baking soda
Add to liquids and mix until just combined. Then fold in:
- 1 cup drained crushed pineapple
- 1/2 cup walnuts
- 1/3 cup raisins
- 1/4 cup unsweetened, dried cranberries
- 2 tbsp finely chopped, crystallized ginger
- 2 cups finely grated carrot
Divide batter into prepared muffin tin. Bake until muffins are golden brown, spring back when tapped with finger, and are pulling away from edges of muffin tin (approximately 30 minutes). Keep in tin to cool on wire rack 5 minutes. Then take the muffins out of the tin and put directly onto wire rack to cool completely.
*food facts* Grapeseed oil is a by-product of winemaking. It is a powerful antioxidant, contains omega 9, omega 6, omega 3, vitamin E, C, and beta-carotene, and because of its high smoke point, can be safely used to cook at high temperatures (without producing harmful free radicals).