And here is the recipe!
1 1/2 cups whole wheat flour
1 tsp. baking soda
1 tbsp. milled flax seed
1 tbsp. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/3 cup milk
1/2 cup raisins
1 8 oz can unsweetened crushed pineapple (with juice)
1 1/2 cups grated carrots
Preheat oven to 350 degrees.
Combine dry ingredients. Add remaining ingredients and blend. Line muffin tin with baking papers. Spray, if desired. Spoon batter into pan filling cups 3/4 full.
Bake for 20 to 25 minutes.
The original recipe did not call for any salt or sugar. Mine didn’t rise very much, but I think I only used 1 tsp baking powder instead of 1 tbsp! They were good just like this, even without any shortening and very little sugar. However, I decided to punch them up a notch with some icing.
I used a really simple Cream Cheese Frosting from allrecipes.com. http://allrecipes.com/Recipe/cream-cheese-frosting-ii-2/detail.aspx
I used 1 package cream cheese, 1/4 cup butter, 1 cup confectioner’s sugar and 1 tsp vanilla.
And here’s the finished product.
The icing has a little tang and isn’t super sweet, but really adds a nice touch of the muffins. I think when I make this recipe again, I will add a little lemon zest to the batter and the icing, just to freshen up the flavor a bit. And I may add some nuts, too. Do try them. It is hard to believe that they are good for you.
For dinner tonight I made a yummy skinny chicken recipe with lots of herbs mixed in olive oil and sauteed until golden brown. So good! Finished off the meal with rice and sauteed mushrooms. Yum!
Tonight I finished making a denim rag quilted scarf with fall colors. I will list it on Etsy tomorrow, and show it to you, too.