Friday, January 20, 2012
Carrot Juice on Impulse
(You may notice I forgot to defrost these muffins before I began photographing. Pretend you didn't. For me.)
Occasionally, I am an impulsive shopper. Especially when it comes to food.
Last week I bought some carrot juice. Prior to this, I have never tried it, and I don't think I ever would again.
I did get used to it after a few tries, but I wasn't sold. I ended up throwing the rest of it out this morning because I just couldn't bare it once more.
I do love carrots.
Just not juiced.
Fine. Now I know.
Before I dumped it, I used it in these muffins and was able to cut back on sugar because of it. What a good idea, self!
Carrot Spice Muffins
Adapted from Fat-Free Vegan Kitchen
1 cup whole wheat pastry flour
3/4 cup whole spelt flour (or more whole wheat pastry flour)
1/4 cup raw sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
3/4 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp salt
1 egg replacer (I used PaneRiso)
1/2 cup unsweetened applesauce
1/2-3/4 cup unsweetened, natural carrot juice, plus extra if you need to moisten the batter
1 tsp vanilla extract
1-1/2 cups shredded carrots
1/4 cup raisins
Preheat your oven to 400 degrees. Spray a muffin tin and set aside.
Mix together the first nine ingredients in a large bowl. In a small bowl, combine the next five ingredients; add to the dry ingredients, and mix just to moisten. If the dough seems a little dry, add a little more of the carrot juice. Batter will be thick (you aren't trying to thin it out, you just don't want it to be dry). Stir in the raisins.
Spoon batter into prepared muffin cups. Bake 15-20 minutes, or until tested done. Cool in tin for a few minutes before removing to a wire rack.
Yield: 12 muffins.