Fire these Carrot/Zucchini/Raisin Spice Muffins off for mom today!
These muffins are decently quick to make and FREAKING DELICIOUS.
1 cup whole wheat flour
3/4 cup pastry flour
1/4 cup natural sugar
1 tbsp ground chia or flax seed
1 tsp baking powder
1 tsp baking soda
1.5 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground allspice
1/2 tsp salt
1/3 cup of pure maple
1/3 cup olive oil or apple puree if less oil is desired.
3/4 cup non dairy milk (coconut cream makes a good 50/50 split here as well!)
1.5 tsp pure vanilla extract
1 cup grated carrots
1 cup grated zucchini
1/2 cup raisins, soaked in enough warm water to cover them for 20 minutes. Drain raisins before adding.
1/3 cup chopped and toasted pecans ( or walnuts, filberts)
Start by soaking raisins and preheating the oven to 400F. Mix all dry ingredients from list 1, using a wire whisk to combine well. In a separate bowl, mix together the second list of ingredients, with the nuts and raisins added last. Add the wet to the dry, and mix until just combined. Fill greased or liner-set muffin pans 3/4 full, and bake 15-20 minutes (mine took 17) until an inserted toothpick or fork emerges clean. Makes 12-15 muffins. These can be easily (maple) glazed, or have cream cheez frosting added to them to make them carrot cake muffins! A crunchy topping works well also, but just on their own they are delicious!!!