rosemary_carrot_muffins
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| rosemary_carrot_muffins [2024/07/25 09:27] – [Source] karin | rosemary_carrot_muffins [2024/07/25 09:39] (current) – [Ingredients] karin | ||
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| Line 6: | Line 6: | ||
| * 1 c. dried currants | * 1 c. dried currants | ||
| * 1 1/2 c. boiling water | * 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 | * 2/3 c. sugar | ||
| * 2 t. baking soda | * 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, | * Add olive oil and vanilla to the currants and water. Add this mixture to the dry ingredients, | ||
| * Pour mixture into muffin tins lined with muffin papers and bake for 20-25 min. | * 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 ===== | ===== Source ===== | ||
rosemary_carrot_muffins.1721921242.txt.gz · Last modified: 2024/07/25 09:27 by karin