I had given some of the muffins I made last week to my dear friend Meghan. She asked if I had written down the recipe. Needless to say I hadn't done that yet, so here goes:
All-Day-Morning Muffins
makes 24 muffins
Preheat oven to 350 degrees.
1 cup all purpose flour
1 cup spelt flour
3/4 cup organic, evaporated cane juice sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 tablespoons ground flaxseed
1 cup grated carrots
1 cup grated parsnips
juice from 1 fresh squeezed small orange
1/2 pint berries, or more if you have less of the above ingredients
1/2 cup dried chopped dates
1 Granny smith or other tart apple, peeled, cored, and chopped
2 large eggs
3/4 cup vegetable oil
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract or
1 teaspoon orange extract
Soak the grated carrots and parsnip in the fresh squeezed orange juice, for at least one hour, longer if you want your muffins to be really, really moist.
In a large mixing bowl, mix the first 7 ingredients
Add carrots, parsnips, berries, dates and chopped apple to the dry ingredients.
In a separate bowl mix together the eggs, oil, apple sauce and vanilla or orange extract. Then add this to the mixture of dry ingredients and fruits. Mix well until everything is nice and moist. All you need is a wooden spoon.
Line muffin pans with liners or spray with baking spray. Spoon batter into muffin pans and sprinkle with cinnamon sugar.
Bake for 30 to 35 minutes on center rack. The muffins will be a lot darker when baked, almost a chocolate brown.
My kids LOVE these and they get extra fiber, veggies and fruits this way.
NOTE: This is a great recipe to experiment with. You can easily substitute any of the root vegetables, use one kind only, etc...In baking, my philosophy is that recipes are there to inspire your inner baker and to feed not just your body, but your soul, too.
