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--- rosemary_carrot_muffins [2020/07/27 16:47] – created - external edit 127.0.0.1
+++ rosemary_carrot_muffins [2025/06/11 12:46] (current) – karin
@@ Line 4: / Line 4: @@
 ===== Ingredients =====
-  * 1 c. dried currants
+  * 1 c. white whole wheat flour
-  * 1 1/2 c. boiling water
+  * 1 c. white flour
-  * 3 c. white flour
+  * 1/2 c. brown sugar
-  * 2/3 c. sugar
+  * 1/4 c. sugar
-  * 2 t. baking soda
+  * 1 t. baking powder
-  * 2 sprigs fresh rosemary, leaves removed from stems
+  * 1/2 t. baking soda
-  * 1/2 c. olive oil
+  * 1 t. cinnamon
-  * 1/2 t. vanilla
+  * 1/4 c. rosemary, removed from the stems; not chopped
-  * 2 1/2 c. grated carrots
+  * 1/2 c. dried currants
+  * 1 1/2 c. grated carrots
+  * 1/2 c. canola oil
+  * 3/4 c. rice milk
+  * 4 t. [[https://www.amazon.com/Namaste-Foods-Egg-Replacer-Ounce/dp/B016EMSCTS|egg replacer]]  (equivalent to 2 eggs)
+  * 1/4 c. water
 ===== Directions =====
-  * Preheat oven to 375º F
+  * Preheat oven to 350º F
-  * Pour boiling water over the currants and let sit for 10 min.
+  * Mix together the dry ingredients (white flour, whole wheat flour, brown sugar, sugar, baking pwder, baking soda, cinnamon) in a large bowl. Stir in the grated carrots and currants.
-  * Mix together the dry ingredients (white flour, whole wheat flour, sugar, baking soda, rosemary) in a large bowl. Stir in the grated carrots.
+  * Mix together the wet ingredients (canola oil, rice milk, egg replacer and water) in a large measuring cup. Add this mixture to the dry ingredients, stirring just until blended.
-  * 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.
 ===== Source =====
-  * [[:book:muffins_sweet_savory_comfort_food|Muffins: Sweet and Savory Comfort Food]] by Cyndi Duncan and Georgie Patrick, p. 28
+  * sallymeals.com: [[https://sallymeals.com/soft-moist-carrot-muffins/|Soft Moist Carrot Muffins]]
-  * Yield: 17 muffins (189 calories per muffin)
+  * Yield: 15 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}}
+{{tag>type: muffin type: vegan type: dairy_free ingredient: carrots ingredient: rosemary ingredient: dried_currants}}