Whole Grain Carrot Blueberry Muffins
The problem with fresh baked muffins like these is that it is hard to stop eating them. On the bright side, they are loaded with healthy ingredients.
Prep time: 20 minutes
Cook time: 20 minutes
1 3/4 cups whole wheat flour
1 cup wheat bran
1/3 cup sugar or equivalent
2 tsp. baking soda
1 very ripe banana
1 cup milk
1/3 cup plain yogurt
1/4 cup canola oil
1 tsp. vanilla
1 cup (about 2 carrots), shredded
1 cup blueberries
Preheat the oven to 400.
Whisk the flour, bran, sugar, and baking soda in a large mixing bowl. In a separate bowl whisk the eggs . Add the banana and mash with a fork against the side of the bowl. Add the milk, yogurt, oil, and vanilla, and whisk thoroughly. Pour the liquid mixture, along with the carrots and the blueberries, into the bowl with the flour mixture and stir to create a thick batter.
Distribute batter equally to lined muffin cups, and bake for 20 minutes or until muffins are firm and a toothpick inserted into the biggest one comes out clean.
Note: If using frozen blueberries, add 5-10 minutes to the cooking time.
Note II: Whole grain recipes like this result in a satisfying, chewy crumb, very different (and -be prepared - more dense) than versions made with refined white flour. Once folks try whole grain treats like this, many never go back. Well, except maybe for those rare trips to places that serve a real baguette.
Photo and recipe by Tod Dimmick