Carrot And Date Bran Muffins
These carrot and date muffins are a delightful combination of moistness from grated carrots and sweetness from chopped dates, making each bite a flavorful experience. The warm aroma of cinnamon and ginger will fill your kitchen as these wholesome treats bake to perfection. Enjoy these muffins as a cozy breakfast or a comforting snack any time of the day.
— Constant Cookbook
Ingredients
- 1 cup milk (whole or buttermilk)
- 1/4 cup butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup medjool dates, pitted and chopped
- 1 1/2 cups grated carrot (about 2 carrots)
- 1 1/4 cups whole wheat pastry flour
- 3/4 cup oat bran
- 1/2 cup almond meal
- 3/4 cup pure cane sugar, plus more for muffin tops
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground ginger (optional)
Instructions
- Preheat oven to 350 degrees and grease a standard muffin pan.
- In a large bowl mis together wet ingredients - milk, melted butter, egg, and vanilla. Stir in dated and carrots and set aside.
- In another mixing bowl sift together the dry ingredients - flour, oat bran, almond meal, sugar, baking powder, baking soda, cinnamon, sea salt, and ginger.
- Gently mis the dry ingredients into the wet, being careful nit to over mix (you don't need a stand mixer for this a wooden spoon will do the job). Let sit for 5 minutes to poof up a bit.
- Fill prepared muffin tin with batter and top with a sprinkle of coarse sugar.
- Bake for about 23 minutes, until tops are browned.
- Serve warm or store in an air-tight container for 5 days.
Comments
No comments found.