Tuesday, December 29, 2009
Zen Carrot Cake Muffin Recipe
Zen Bakery replication success again! So last week I was down in San Diego and picked up a box of the actual thing and OK, it's not an exact replica, but as close as I'm going to get. Those mushroom muffin tops have me baffled and I think I've thrown in the towel on trying to achieve them. At any rate, here's a good, solid, healthful way to start your morning:)
olive oil spray
1 1/2 cups whole wheat pastry flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ginger
1 tablespoon agave nectar
1 egg, slightly beaten
2 tablespoons walnut oil (or any mild vegetable or nut oil)
2 teaspoons vanilla
8 ounces crushed pineapple (canned or fresh)
1 1/2 cups grated carrots
1 tablespoon poppy seeds
1/3 cup raisins (plumped by soaking in hot (boiling) water for a few minutes and draining)
Yields 6 muffins, 241 calories/5g fiber each
Preheat oven to 400F and spray 6 muffin cups with olive oil.
In a large bowl, whisk together the flour through the ginger.
In a separate large bowl, combine the agave nectar through the vanilla.
In a small bowl, combine the carrots, pineapple, and poppy seeds. Add these to the wet ingredients once evenly combined. Then add the dry ingredients without over mixing. Throw in the raisins last and distribute batter into muffin cups.
Bake for 20 minutes.
Let the tray cool on a wire rack for ten minutes before placing the muffins directly on the rack to cool the rest of the way.