Sunday, February 06, 2011

Blueberry Carrot Muffins

Can you believe it? I've got another sore throat coming on. This makes it the third one since Christmas. I've been taking Cold FX like no tomorrow, but I think that I really need to up my game in regards to colourful fruits and veggies to finally recover from this extended series of colds.

Last night we had a very green stir fry, so today, I'm craving other colours. The brighter, the better.

And, with August Cooks back in session, I was inspired by the most recent coffee cake recipe to try out a muffin version.




 There's just something so lovely about that blue and orange combination, you know?




Some vibrancy for a melty February Sunday.

Blueberry Carrot Muffins

(makes 12)

Ingredients

1 cup whole wheat flour
1 cup all purpose flour
1 tbsp baking powder
½ tsp salt
¼ cup packed brown sugar
1½ tsp ground cinnamon
¼ tsp allspice
pinch freshly grated nutmeg
1 cup finely grated carrot
1 egg
1 tsp vanilla
½ cup milk
½ cup plain yogurt (I used LibertĂ© Greek yogurt)
¼ cup maple syrup (for a stronger flavour, you could use molasses here)
¼ cup butter, melted
1 cup blueberries

Directions

1. Preheat oven to 400Âș. Line a muffin tin (12 count) with liners.

2. Mix together dry ingredients (flour through nutmeg) in a medium bowl. Be sure to break up any clumps of brown sugar.

3. Stir together wet ingredients in a large bowl (carrots through butter).


This is my absolutely favourite yogurt brand. Their full fat yogurts are to die for, and their Greek yogurts are something I bring to school all the time for breakfast.


Mix all but 1 tbsp dry ingredients into wet. Stir until just combined.


 4. Toss blueberries with remaining tbsp of flour mixture. This will prevent the blueberries from sinking to the bottom of the muffins.



5. Gently fold in blueberries. This mixture will be thick, but don't worry, it'll still produce a light, fluffy muffin.
 Divide batter between the 12 muffin cups.


 Don't be afraid of piling it in there! They'll rise, but they won't explode.


6. Bake in oven for 20-25 minutes, until a skewer inserted comes out clean. Remove from tin and let cool on a rack.


Muffins can be wrapped tightly with plastic wrap and frozen for a month. Just pop them in your lunch bag and you're ready to go!

1 comment:

mike said...

Just made some of these. Hope it doesn't matter that I substituted sour cream for yogurt. They certainly smell good.

Will give your orange-cranberry muffin recipe a try next.

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