Welcome to this short tutorial. I am going to show you how to cook those appetizing carrot pecan muffins using uncomplicated ingredients. The method is traditional, so you should not have any question making ready this recipe if you are used to bake muffins. The baking time might differ slightly from oven to oven so please pay close attention to your puny creations for the last minutes of cooking!
What you need:
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3/4 cup whole-wheat flour
3/4 cup cornmeal
3/4 cup rye flour
1 cup plain yogurt
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
1/3 cup golden raisins
1/4 cup orange juice
2 tablespoons chopped pecans
1 1/2 cups shredded carrot
Method:
1. Preheat oven to 400 F. Put in order your muffin cups with cupcake liners. In a large bowl, soak raisins in orange juice for 15-20 minutes.
2. Meanwhile, mix whole-wheat flour, rye flour, baking soda, baking powder, cornmeal and salt. Stir wholly for a incorporate minutes and dig a hole in the middle. Set aside.
3. In an other bowl, stir the egg, egg whites, sugar and yogurt until well blended. Mix those ingredients with the raisin and orange juice mixture, the shredded carrot, pecan nuts and stir. Pour into the dry ingredients bowl, then incorporate the ingredients a few seconds.
4. Spoon the batter into the muffin cups. Bake for 15-20 minutes, until golden brown. When you insert a toothpick in the middle and it comes out clean, your muffins are ready!
Final Thoughts:
These muffins are excellent for breakfast, but are perfectly convenient for a quick lunch!
You might want to adjust the estimate of yogurt in the recipe: Add more if you like them very moist. You could also replace raisins with cranberries for a separate recipe.
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