Okay, don’t ask me why these Raisin Walnut Carrot muffins are called “Morning Glory” muffins, but the name just came to me and I’m sticking with it. Quite frankly, I could eat these muffins any time of day or even at 11 ‘o’ clock at night because they are just so completely wonderful and totally guilt-free. I would absolutely classify these as healthy muffins, as they are chalk-full of carrots. I dropped in three fist-fulls of shredded carrots into the batter, which will satisfy any daily beta-caroteen requirement plus plenty extra. But in addition, I used some other healthy ingredients such as spelt, “sarrasin” (buckwheat) and whole wheat flours. I also used coconut oil in place of half of the total butter, and cut down on the butter. For sugar, I cut way down and added a heaping soup-spoon of honey for some natural sweetness. And to top things off I added a flax seed topping, which are known for their Omega-3s. I hesitated putting the flax seeds in the actual batter, but I find that on top it is not only visually appealing, but it also adds a nice crunch factor to the muffin top. Who doesn’t love a crunchy muffin top?
But, I had one major regret when making these muffins. I forgot the cinnamon! If you love cinnamon, go ahead and add in a teaspoon (or two, or three!) If you don’t, well, go for this virgin recipe. But you can bet I’ll be making mine with the cinnamon next time. I had it all out on the counter and everything. I guess I got a bit excited/distracted as these muffins were taking shape that I maybe went a little too fast… I’m the same way in real life, (I generally act a little too fast sometimes) so I guess my cooking is just a reflection of that. No one is perfect, after all.
To make these yummy little muffins, we start by making the batter, (see recipe below), then folding in the shredded carrots. A third fistful went in that you don’t see! Go big or go home!
Mix up the batter and carrots, like so:
Then fold in the raisins and walnuts.
Drop into muffin tins, generously! Sprinkle “graines de lin” (flaxseeds) on top.
Place in the oven at 200C (392F) for 25 minutes. Lower to 180C (375F) for the last 10 minutes. Knife test. Add another 10 minutes if you are unsure.
Et voila! Our beauties…
How photogenic are they…they are practically smiling 🙂
One Raisin Walnut Carrot Morning Glory Muffin in the tummy, and you’re more than ready to have a glorious day.