Carrot Pecan Muffins Recipe
Ingredients
| Nonstick cooking spray | ||
| 1/3 cup golden raisins or currants | ||
| 1/4 cup apple cider or orange juice | ||
| Rye flour | 3/4 Cup (16 tbs) | |
| 3/4 cup whole-wheat flour | ||
| Cornmeal | 3/4 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 cup plain low-fat yogurt | ||
| Dark brown sugar | 2 Tablespoon | |
| Egg | 1 Large | |
| Egg white | 1 Large | |
| 2 medium-size carrots, peeled and shredded (1 1/2 cups) | ||
| 2 tablespoons coarsely chopped pecans or walnuts | ||
Directions
1 Preheat the oven to 400°F. Lightly coat twelve 2 1/2-inch muffin cups with nonstick cooking spray or insert cupcake liners. In a small bowl, soak the raisins in the cider for 12 minutes. Meanwhile, in a large bowl, stir together the rye flour, whole-wheat flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center.
2 In a small bowl, stir together the yogurt, sugar, egg, and egg white until blended. Stir in the carrots, raisins, and cider just until combined. Pour the mixture into the dry ingredients and stir just until combined. Do not overmix.
3 Spoon 1/4 cup batter into each muffin cup and sprinkle with the nuts. Bake for 18 to 20 minutes or until golden and a toothpick inserted in the center comes out clean.
2 In a small bowl, stir together the yogurt, sugar, egg, and egg white until blended. Stir in the carrots, raisins, and cider just until combined. Pour the mixture into the dry ingredients and stir just until combined. Do not overmix.
3 Spoon 1/4 cup batter into each muffin cup and sprinkle with the nuts. Bake for 18 to 20 minutes or until golden and a toothpick inserted in the center comes out clean.
Chef
