Sunday, June 27, 2010
Another day off today...so after a nice little outdoor swim I had to bake something. It was gonna be a "banana-something" because I had 2 very ripe bananas begging to be used.
But I also wanted to make something with carrots, for variety and because I've been making a lot of shakes lately, I want to keep my frozen fruit for smoothies!! So, I looked through some books, found a recipe for carrot muffins, but not using bananas. And then there's my favorite recipe of banana-oat muffins, not using carrots. So I took a shot and kinda combined the two. The carrot muffin recipe looked amazing as it was though, I will try it eventually!
These came out great, they are moist and light. The molasses taste comes out a little, but not over-powering. It gives it a nice darker color too.
Ok. Here's the recipe, adapted from Marg Ruttan's "Biscuits et Muffins":
(yields 9-10 big muffins)
2 cups sifted all-purpose flour
1 cup quick oats
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
3/4 cup milk
1/4 cup molasses
1/4 cup melted butter, cooled
1 cup mashed bananas
1 cup shredded carrots
1/2 cup dried cranberries
Grease up some muffin molds, and turn the oven at 375F. Set the rack in the middle.
Mix all the dry ingredients in a big bowl, set aside.
In another bowl, mix all the wet until lightly frothy.
Pour the wet mix in the dry mix, along with the carrots and cranberries, mix until just combined, without over-mixing.
Scoop in the muffin tins(ice cream scoop works best), and bake for 20-25 minutes.
When they're done they will spring back when you press on them, or do the knife test...
Cool for 10 minutes in the molds, then carefully unmold and cool on a wire rack.
Very nice and tender muffins.
With margarine and a glass of juice, it's a nice little pre-workout snack or afternoon sugar fix.