Don’t be put off by the look of these gothic-looking-odd-color muffins, they packed a bunch of goodness that are fit for breakfast. It contains… well, vegetable, walnuts, raisins, coconut, spices, healthy fats and it’s wholegrain. Seriously, don’t ask me why the color. Beats me too. I thought it should be purple and not bluish-grey. And before you start thinking that they must taste wierd, I want to assure you, they tasted just like how a ‘normal’ looking orange carrot muffin would. Tender. Moist. Flavorful. Fulfilling.
I experimented with some healthier ingredients for these muffins. Instead of using all-purpose flour that I’m familiar with, I baked these with wholegrain spelt which is an ancient grain that contains a good dose of nutrients. Although it’s not gluten-free, it’s supposed to be kinder to our digestive system as opposed to wheat. I also chose coconut oil as the fat in baking these. Coconut oil is a healthy choice of oil due to it’s high content of lauric acid. If you are interested to know more about the different types of oil, you can read further from this interesting post.
These muffins are best eaten fresh from the oven while they are still warm. It will have a nice crisp top (I hope the pictures do justice to the crisp top) and tender texture beneath. You can use orange carrots or whatever carrots you can find. I used purple because I am trying to be fancy and of course I didn’t expect it to look gothicky though I secretly like the color…
Recipe inspired by Dorie Greenspan : Baking from my home to yours – Carrot Spice Muffins
Wholegrain Purple Carrot Muffins
1 1/4 cup wholegrain spelt flour
1/2 cup light brown sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/3 cup coconut oil
1/2 cup milk
1/2 teaspoon pure vanilla extract
3/4 cup shredded purple carrots
1/4 cup each of :
lightly toasted walnuts
- Preheat oven to 180C. Line muffin tin with paper liners
- Sift together the flour, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl. Add in brown sugar and beat until well combine.
- In another bowl, whisk together the egg, coconut oil, milk and vanilla extract.
- Add the egg mixture to the flour mixture and mix until just combine.
- Fold in carrots, walnuts, shredded coconut and raisins.
- Scoop into muffin holes filling it to a little more than 3/4 full.
- Bake for 20 to 22 minutes.
Makes 8. Serve warm.