Food recipes
Whole Wheat Carrot Walnut Muffins
Whole Wheat Carrot Walnut Muffins Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table spices, cinn...
Whole Wheat Carrot Walnut Muffins
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
nuts, walnuts, english
syrup, maple, canadian
oil, canola
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
beverages, almond milk, unsweetened, shelf stable
vanilla extract
carrots, raw
Directions:
Preheat the oven to 350 degrees F and line 2 muffin pans with 24 paper baking cups.
In a large mixing bowl combine the flour, baking powder, baking soda, sea salt and spices.
Add the chopped walnuts.
In a separate smaller mixing bowl, whisk together the maple syrup, canola oil, applesauce, milk and vanilla.
Add the shredded carrot to the wet ingredients as well.
Add the wet ingredients to the dry ingredients in the large mixing bowl and mix until just combined, being careful not to overmix the batter.
Pour the batter into the baking cups, filling each baking cup 3/4 of the way full.
Repeat to make 24 muffins.
Bake for 18-20 minutes.
Muffins are ready when a toothpick inserted comes out clean.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, ginger, ground
spices, nutmeg, ground
spices, cloves, ground
nuts, walnuts, english
syrup, maple, canadian
oil, canola
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
beverages, almond milk, unsweetened, shelf stable
vanilla extract
carrots, raw
Directions:
Preheat the oven to 350 degrees F and line 2 muffin pans with 24 paper baking cups.
In a large mixing bowl combine the flour, baking powder, baking soda, sea salt and spices.
Add the chopped walnuts.
In a separate smaller mixing bowl, whisk together the maple syrup, canola oil, applesauce, milk and vanilla.
Add the shredded carrot to the wet ingredients as well.
Add the wet ingredients to the dry ingredients in the large mixing bowl and mix until just combined, being careful not to overmix the batter.
Pour the batter into the baking cups, filling each baking cup 3/4 of the way full.
Repeat to make 24 muffins.
Bake for 18-20 minutes.
Muffins are ready when a toothpick inserted comes out clean.