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Whole Wheat Carrot Muffins

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Happy New Year! I hope you all had a fun and heartwarming holiday like I did. It was a busy one though, and the week between Christmas and New Year can be so hum drum, food-wise,  because there are always so many left overs to deal with. For all my culinary creativity Christmas leftovers aren’t to be played with. I don’t do much more with them than eat them reheated, make a turkey soup and possibly have some cranberry sauce on toast like jam. Also, like so many others, New Years brings the reminders of resolutions, aspirations and goals, not the least of which is eating well. As we all know, breakfast is a big part of that, but for those of us that like to get up and out the door in the morning, often without stopping for the proverbial “most important meal of the day”, a hearty muffin can do the trick and keep you going until elevenses or even lunch.

These particular muffins are about as healthy as a muffin can be with all the fiber and flavour you could possibly want. I have made them based on these Bran Muffins with Oats and Berries but with a few twists. They are very moist, gently spiced and only slightly sweet. In fact much of their sweetness comes from the cherries and carrots, not to mention the wholesome good intentions you will include as you make time for breakfast … a small but important accomplishment.

 

Whole Wheat Carrot Muffins

Preheat your oven to 375° and grease  a 12 cup muffin tin. No need to pull out the automatic mixer, these muffins come together quickly the old fashioned way – by hand!

1 C oats

1 C wheat bran

2 C whole wheat flour

2 tsp baking soda

1 Tbsp baking powder

¼ tsp salt

2 tsp cinnamon

¼ tsp nutmeg

1 Tbsp ground ginger

¼ C light brown sugar

¼ C vegetable oil

1 C plain yogurt

½ C milk

1 egg (lightly beaten)

1 Tbsp vanilla

2 C grated carrot

¼  C chopped pecans or walnuts

¼  C dried cherries

In a medium bowl, mix together all of the dry ingredients, including spices, and set aside.

In a large bowl mix together the oil and light brown sugar, add in the egg and once it is incorporated mix in the milk, yogurt and vanilla. Add the grated carrot and incorporate it fully.

Add the dry ingredients to the wet, mixing quickly and thoroughly. Stir in the nuts and fruit.

For regular-sized muffins, scoop the batter by mounded ¼ cupfuls into a well greased muffin tin. Bake at 375° for 20 minutes. This recipe will make 18-20 regular-sized muffins.

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