I love this recipe, the muffins are very moist and delicious, yet healthy enough to be a great snack!
*Adapted from The Essential Eating cookbook
1/4 c. butter, room temp
1 c. maple syrup
1/4 c. yogurt
3 large eggs
1/2 tsp. vanilla
1 1/4 c. sprouted, einkorn, or whole wheat pastry flour
1 tsp. cinnnamon
1 1/2 tsp. baking powder
1/4 tsp. sea salt
1 cup grated carrots
Preheat oven to 350. In a large bowl, cream butter and syrup. Beat in yogurt, eggs, and vanilla.
In a separate bowl, combine flour, cinnamon, baking powder, and salt.
Add the dry ingredients to the creamed mixture and stir well. Stir in grated carrots.
Grease or line 12 cups of a standard muffin tin.
Spoon batter into cups and bake 18-20 minutes, until toothpick inserted into center comes out clean.
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