I realize I have a lot of muffin and bread recipes on here. Coincidence? I think not. They are easy to make, super versatile and absolutely delicious. With that being said, why wouldn’t you make them over and over again just adding new flavors? Exactly.
On weekend mornings I still wake up early like I do during the week. Which gives me lots of time to bake, blog, catch up on recorded T.V. shows and drink plenty of coffee. I make a quick trip to the grocery store most Fridays just to ensure I have enough supplies to get me through the weekend: flour, butter, sugar, eggs. The basics. Last weekend I almost freaked out. It was Sunday morning and all I had in the house for baking was 3 eggs, a couple cups of flour and a little brown sugar. No butter. Shoot. I really wanted to make shortbread, and well, that just wasn’t going to happen. So I quickly decided I would make a muffin of some kind. I am not a huge blueberry muffin fan. Yes, they are good. But I don’t love them. You know what I LOVE? Carrot Cake. I was going for an 8 mile run that morning, so a muffin would be the perfect pre-run and post-run quick snack. I was pumped to make my mock carrot cake muffin.
Side thought: I throw around the word love and hate too much. No, I do not love carrot cake like I love my husband. And no, I don’t hate escargot like I hate rape and murder. Okay, just so we are on the same page.
I quickly did a google search for carrot muffins. I looked up from my computer (I was sitting at the kitchen table) into the kitchen and could see I also had 1 banana that was the perfect brown speckle color for bread. Now I wanted something will carrot and banana. And while I am being particular, I also wanted it to have walnuts, whole wheat flour and be low fat. Hmm, I might be a little too finicky. But I am going for it, I am going to be finicky dang it. In my search, this is the recipe I came across, by none other then Martha Stewart herself. I used it as my reference but heavily modified it.
After I modified it I realized this is a great base for a muffin recipe. You could substitute many ingredients for the ones I used and ‘build your own muffin.’
Carrots –> zucchini, shredded raw sweet potato
Banana –> cooked and mashed: pumpkin, sweet potato, butternut squash, avocado
Walnuts –> pecans, almonds, pine nuts, hazelnuts (pretty much any nuts)
Currants –> chocolate chips, any dried fruit: craisins, blueberries, apricot, dates
I think the variety I might go for next is: Zucchini, Butternut Squash, Pecan,and Date. All together in 1 muffin. Random, I know.
Makes 12 muffins or 1 loaf
1 3/4 cups whole wheat flour
1/2 cup brown sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain non fat yogurt
4 tablespoons applesauce
1 large egg
2 cups peeled, shredded carrots (about 5 medium)
1 banana, mashed
1/2 cup currants
1/2 cup walnuts, chopped
Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside.
*Or you can spray non stick spray int he muffin tins instead of using liners, that’s what I did.
In a large bowl, stir together flour, brown sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
In a separate bowl, whisk together yogurt, applesauce, banana and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots, currants, and walnuts.
Spoon batter into prepared muffin cups. Bake in a 375-degree oven for about 20 minutes. Transfer to a rack. Serve warm or at room temperature.