Carrot Muffins
2 cup whole spelt flour (preferably sifted)
2 1/2 teaspoons baking powder
1/4-1/2 teaspoon baking soda
1/4 teaspoon (or less) of sea salt
cinnamon
allspice
ginger
1/3 cup Oil
3/4 cup sugar (or a bit less and Turbinado is what I usually have)
1/3 cup applesauce
1 teaspoon vanilla
1 tablespoon flax seed, ground and mixed with 3 tablespoons of water (or 1 egg sub)
3-4 carrots, grated
handful (or 2) of walnuts (or other nuts)
First of all, I don't really measure too well, so these are approximate measurements...
Mix the dry ingredients together, adjust the spices to your own liking, I go with lots of cinnamon, a pinch of ginger and a bit more allspice than ginger. (Salt...in my opinion... is important, even if it's just a little. Read up on it, it really increases the taste of food.)
Mix the wet ingredients, including the carrots.
Mix together the wet and dry, only stirring enough to moisten all the ingredients - try not to over mix; a common mistake in muffin making.
Grease (I oil and flour) 6 muffin cups and fill to the rim with batter. Bake in a 375 degree Fahrenheit, preheated oven for 30-35 minutes, rotating the pan half-way through.
These are fairly large muffins, they have a crispy outer layer and a soft, light, moist inside.
SO HOW'D IT GO?
Excellent recipe! I had to add about a third of a cup more applesauce and only one big carrot shredded but the final product was tasty. I will do this again.