Wednesday, June 5, 2013

Maple Carrot Muffins

Maple Carrot Muffins | Taste As You Go
Maple Carrot Muffins

Not too long ago, I asked folks on Facebook for feedback in terms of the types of recipes they'd like to see more of on Taste As You Go. The overwhelming (and nearly unanimous) response was for more brunch recipes.

Given how much I love brunch, I find it really amusing that there aren't more brunch-appropriate recipes here. Stephen and I have just gotten so used to our weekend routine of eating out on Sunday mornings that we haven't prepared brunch at home in an extremely long time.

Maple Carrot Muffins | Taste As You Go
Maple Carrot Muffins

In an attempt to remedy this embarrassing situation, I want to share my recipe for Maple Carrot Muffins with you. Maple-glazed carrots were a popular side dish in our house when I was growing up, and I've always loved how the maple accentuated the subtle sweetness of the carrots.

Maple Carrot Muffins | Taste As You Go
Maple Carrot Muffins

Using the combination of those ingredients as inspiration, I played around with a muffin recipe until I got the balance of flavors where I wanted it. What resulted was a batch of deliciously moist muffins perfect for a wholesome weekday breakfast or for a leisurely weekend brunch. Pair with hot coffee and see how long these muffins last in your house.


Maple Carrot Muffins

Recipe by Michelle Rittler, Taste As You Go | Printable Recipe

Prep time: 10 minutes | Cook time: 20-25 minutes | Total time: 30-35 minutes | Yield: 1 dozen

INGREDIENTS
  • 1 1/2 cups maple nut granola
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup pure maple syrup
  • 1/4 cup vegetable oil
  • 1 cup carrots, finely shredded

INSTRUCTIONS
  1. Preheat oven to 400°F.
  2. Line muffin tin with papers or grease the pan with vegetable oil.
  3. In a large bowl, combine the granola, flour, baking powder, salt, and cinnamon.
  4. In a separate bowl, beat the egg. Add the milk, maple syrup, and vegetable oil. Mix well.
  5. Add the wet ingredients to the blended dry ingredients and stir until the batter is moist.
  6. Fold in the shredded carrots.
  7. Fill the cups of the muffin tin until they're two-thirds full.
  8. Bake muffins for 20-25 minutes.
  9. Remove from the oven and serve warm with butter.

If you liked this post, consider subscribing to Taste As You Go’s RSS feed or subscribing via email so you don’t miss a thing!