Tuesday, June 23, 2009
I love this blog: Heart of Light. Not only is it beautiful (I am particularly jealous of her picture-taking-skills!) but there are lots inspiring ideas for entertaining, crafting, etc... Check it out, and don't leave without perusing the recipes. There are some great ones here... Thank you, Rachel, for your awesome blog.
Her recipe for Carrot-Bran Muffins looks delightful. Might have to make a batch of these this weekend... you would consider this recipe "healthy", right?
She says the secret is to add lots of shredded carrot...
Carrot-bran muffins (heavily changed from the Bob's Red Mill package, makes 12)
1 cup wheat bran
1-1/2 cups whole wheat flour
1/4 cup brown sugar
1-1/4 cups skim milk
2 tbsp. canola oil
1-1/4 cup carrots, shredded (about 2 large carrots)
1/4 cup raisins
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
3 tsp ginger
Have oven pre-heated to 400 degrees. Prepare a muffin tin with liners or baking spray.
Combine all dry ingredients and whisk.
Add raisins and shredded carrots to the dry ingredients and stir well.
In another bowl, whisk together all liquid ingredients.
Mix everything together until the batter is just moist. Don't overmix or the muffins will be tough. The batter will be very thick. Spoon evenly into the muffin cups.
Bake 15 minutes or until muffins rise and a toothpick inserted in the center comes out clean.
"Easy-peasy. You should be able to get these in the oven in under 15 minutes. They are super moist, so they will sort of crumble apart if you eat them when they are hot, but they are so good fresh out of the oven that I can never resist. I highly recommend them as an afternoon snack with a cup of tea. They are 130 calories apiece, if you're interested in that sort of information."
See?! I knew they might be healthy... who cares if I eat five servings at once. Ha!
I know, we love the white china. So pretty.
Thanks, Rachel! I'm your newest, biggest fan.
P.S. She also has a recipe for "Margarita Cupcakes"! Have you ever?