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--- rosemary_carrot_muffins [2020/07/27 16:47] – created - external edit 127.0.0.1
+++ rosemary_carrot_muffins [2024/07/25 09:39] (current) – [Ingredients] karin
@@ Line 6: / Line 6: @@
   * 1 c. dried currants
   * 1 1/2 c. boiling water
-  * 3 c. white flour
+  * 1 1/2 c. white whole wheat flour
+  * 1 1/2 c. white flour
   * 2/3 c. sugar
   * 2 t. baking soda
@@ Line 21: / Line 22: @@
   * Add olive oil and vanilla to the currants and water. Add this mixture to the dry ingredients, stirring just until blended.
   * Pour mixture into muffin tins lined with muffin papers and bake for 20-25 min.
+===== Notes =====
+  * This recipe is not actually very good. I mean, the results are tasty, so no problem there. But it just makes so MANY muffins (problematic for the ale, less so for home cooking), and also the batter is quite runny and thus hard to deal with. So go ahead and make these if you want, but for myself, the next time I make them I am going to keep the same flavor profile, but find a different carrot muffin recipe to use as a starting point.
 ===== Source =====
   * [[:book:muffins_sweet_savory_comfort_food|Muffins: Sweet and Savory Comfort Food]] by Cyndi Duncan and Georgie Patrick, p. 28
-  * Yield: 17 muffins (189 calories per muffin)
+  * Yield: 22 muffins
-  * Note: can also use a mix of whole wheat and white flour if desired -- 2 c. white flour, 1 c. whole wheat
 {{tag>type: muffin type: vegan type: dairy_free ingredient: carrots ingredient: rosemary ingredient: dried_currants book:muffins_sweet_savory_comfort_food}}