rosemary_carrot_muffins
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Table of Contents
Rosemary Carrot Muffins
Ingredients
- 1 c. dried currants
- 1 1/2 c. boiling water
- 3 c. white flour
- 2/3 c. sugar
- 2 t. baking soda
- 2 sprigs fresh rosemary, leaves removed from stems
- 1/2 c. olive oil
- 1/2 t. vanilla
- 2 1/2 c. grated carrots
Directions
- Preheat oven to 375º F
- Pour boiling water over the currants and let sit for 10 min.
- Mix together the dry ingredients (white flour, whole wheat flour, sugar, baking soda, rosemary) in a large bowl. Stir in the grated carrots.
- 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
- Muffins: Sweet and Savory Comfort Food by Cyndi Duncan and Georgie Patrick, p. 28
- Yield: 17 muffins (189 calories per muffin)
- Note: can also use a mix of whole wheat and white flour if desired – 2 c. white flour, 1 c. whole wheat
rosemary_carrot_muffins.1595890057.txt.gz · Last modified: 2020/07/27 16:47 by 127.0.0.1