Wednesday, March 19, 2014

Easter Brunch Carrot Cake Muffins

 These carrot cake muffins are wonderful to eat anytime of day. It would be a lot of fun to eat them for an Easter breakfast or brunch. It would also be a fun way to welcome in Spring. :) They are loaded with healthy ingredients. I loved how mosit they tasted yum.

1 1/2 C kamut flour (or your choice of whole grain flour)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 C grape seed oil
1/3 C raisins *optional
1 C grated carrots
1/3 C honey
1/2 C pineapple tidbits, drained, and dried off

1. Mix together flour, baking soda, salt, cinnamon, and nutmeg.
2. In a separate larger bowl, mix together wet ingredients. Gently stir in dry ingredients.
3. Pour in greased muffin tins.
4. Bake at 350 for about 20 min or until done.

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