Carrot Flaxseed Muffins

4 Apr

One of my weekend rituals is the farmers market. Every weekend in town, I hit the Kingsland Farmers Market with a friend. We start off with a latte and maybe a bagel, then spend the next hour buying (and eating) vegetables, fruits, breads, meats, olives, pies and anything else we’re craving.

I’m quite addicted to the tri-colored carrots from Lund’s Organic Farm, a family farm just outside Innisfail. Every week, I pick up a bag or two. I come home and mix up a big batch of carrot flaxseed muffins. They’re chock full of good healthy things and will turn you off store-bought or from-a-package muffins for life.

I’ve had quite a few requests from the recipe so here you go!

(Note: It’s from SLICE: Health Inspired Food, a wonderful cookbook by two Calgary women and friends, Barb Davies and Jennifer Rallison. I use this cookbook more than any other in my substantial collection.)

Carrot Flaxseed Muffins

Ingredients

  • 2/3 cup milled flaxseed
  • 2/3 cup nut milk or rice milk (sometimes I use skim milk)
  • 2 cups carrots, grated
  • 2 cups barley, oat or spelt flour
  • 1/2 cup currants or raisins
  • 1/4 cup sunflower seeds
  • 1/4 cup unsweetened shredded coconut
  • 1 apple, grated (I’ve also used a pear)
  • 4 teaspoons baking powder, aluminum free
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 3/4 cup unpasteurized honey
  • 1 large free range egg
  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F; grease muffin pan.

In a large bowl, soak the flaxseed in milk for 10 minutes.

In a separate bowl, combine carrots, flour, currants or raisins, sunflower seeds, coconut, grated apple, baking powder, cinnamon and salt.

In a small bowl, whisk honey, egg, oil and vanilla; add to the soaked flax mixture and stir. Fold the wet ingredients into the dry ingredients and mix until just combined.

Divide batter evenly into muffin pan. Bake for 20 to 22 minutes, or until toothpick inserted into the center comes out clean.

Cool muffins in pan for 5 minutes; remove from pan and transfer to wire rack to cool.

Makes 12 muffins

~Chris

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2 Responses to “Carrot Flaxseed Muffins”

  1. Melanie April 4, 2011 at 8:42 am #

    Just printed the recipe! I’ll be making those lovely little muffin tonight!!

  2. Nicole Zacharias April 4, 2011 at 9:40 am #

    these are so good!!! thx for the receipe.

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