Check out my progress on Carrot-Fig Muffins
Last week, one of my classmates (who happens to dabble in farming) offered me a portion of her most recent crop:
How did she ever know that Madame Orange-Hands would be delighted to have some carrots?
After working my way through the bounty of carrots over the past week, I can say that they are far superior to store-bought carrots—they’re sweeter, more tender, and just fresher. Hazaa for local foods!
While the carrots were perfectly delicious in my Spicy Carrot-Chickpea Salad and Carrot Cake Oats, I decided to use them in a baking experiment, and the end result was a darn tasty batch of Carrot-Fig Muffins.
Carrot-Fig Muffins
(Makes 12 muffins)
Ingredients
- Non-stick cooking spray
- 2 cups whole wheat pastry flour
- 1/3 cup toasted wheat germ
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 medium egg, beaten
- 1-1/4 cups unsweetened almond milk
- 1/2 cup brown sugar (loosely packed)
- 2 tablespoons canola oil
- 1 cup shredded carrots (about 5-6 medium)
- 3 oz dried figs, chopped (about 10-12 small)
Method
1. Pre-heat oven to 400*F.
2. Coat 12-cup muffin tin with cooking spray, and set aside.
3. Mix flour, wheat germ, baking powder, baking soda, and spices in a large bowl. In another medium bowl mix egg, milk, brown sugar, and oil. Add wet ingredients to dry until just moistened (over-mixing will make for muffins with a tough texture).
4. Gently stir in carrots and figs until well distributed through the batter.
5. Fill each muffin cup with batter until 2/3 to 3/4 full. Baked for 20-25 minutes until slightly browned. Allow to cool, for 5-10 minutes and enjoy!
Nutrition per muffin: 160 Calories, 3.7g fat, 148mg sodium, 4g fiber, 4g protein
Filed under: Recipe
Caroline Yoder, dietitian-to-be and all-around foodie.
primary source: delicious
Yum! I love anything carrot
Can you clarify the amounts of baking soda and baking powder? Your written recipe calls for baking powder in two different amounts but your directions say powder and soda. They look good I’m going to make them.
BroccoliHut Reply:
February 16th, 2012 at 10:37 pm
So sorry for the mistake! I’ve updated the recipe to reflect the accurate proportions of each. Thanks for drawing it to my attention, and I hope you enjoy the muffins
Those sound splendid!! All I need are some figs and then I can make them. Although it’d be even better if I could find some local carrots too…that is so awesome and makes me crave summer, when I can finally garden again.
( p.s. I’m right there with you when it comes to orange hands…haha!
)
Ooh, love the ingredients in these muffins! I think I’m going to bake today, too.
These look wonderful, I love carrots and figs, and these muffins are incredibly healthy and low cal. My kind of breakfast (or snack)! What kinds of figs did you use?
BroccoliHut Reply:
February 17th, 2012 at 12:33 pm
I used dried mission figs.
These look so good — I love the idea of using figs. They would a sophisticated sweetness to the muffins!
This almost sounds like carrot cake!! YUM!! What a great recipe to take us in to the weekend!
Oh this sound really good!
Ok these look AMAZING! I love Seth’s comment, too. As someone who doesn’t bake much herself, I think I may just have to try this recipe. Thank you, Madame Orange-Hands.
gorgeous!! your whole blog always makes my mouth water! first granola and then muffins?! jeez Caroline! you’re killing me over here!! looks deeeeeeeeeeeeelicious!
oo yumm! These look delicious, I can’t wait for spring to come around again so our farmer’s market gets started again! I love your addition of figs to these too! These sound great!