A great way to start a day is to have a delicious and healthy breakfast. And nothing beats eating freshly baked muffins in the morning. I made these for my sister to take to work and none of her colleagues rejected them. Who would say no to such a delicious treat?
The recipe was adapted from allrecipes.com but I made a slight tweak here and there.
Carrot-Wheat Germ Muffins
Yields 20 regular sized muffins
3/4 cup all-puprose flour
3/4 cup whole wheat flour
3/4 cup ground flax seed
3/4 cup wheat germ
3/4 cup brown sugar (original recipe calls for 1 cup)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3/4 cup soy milk
2 eggs beaten
1 tsp vanilla extract
1/2 cup vegetable oil
2 cups shredded carrots
1/2 cup raisins
1 cup nibbed cashew nuts ( or any nuts of your choice)
Preheat oven to 170 degrees C. In a large mixing bowl, combine flours, wheat germ, ground flax seed, baking soda, baking powder,salt, cinnamon and brown sugar.
Add eggs, soy milk, vanilla extract and vegetable oil to the dry ingredients.
Stir until well combined.
Using a spatula, fold in shredded carrots, raisins and nibbed cashew nuts.
The batter would look like this. Scoop batter into lined muffin tins until 3/4 full.
Bake for 10-12 minutes or until done. Allow to cool inside tin before removing.