If you have read through some earlier posts from this blog you might know that I am NOT a baker. I really try, but more often than not my attempts are failures.
So, this is why I am so excited to share this recipe!! First, if I can do it, anyone can bake these muffins and they will turn out splendidly. Second, they used both wheat berries and carrots from our Farm Share. Third, It is a vegan recipe and if a vegan baked good turns out well you know it's a keeper! This is my adapted version, enjoy!!
Vegan Carrot Spice Muffins with Wheat Berries
2 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. powder ginger
1/4 c. vegetable oil
1/2 c. Turbinado sugar (Sugar in the Raw)
1/2 banana, puréed
1 c. boiled wheat berries (you don't have to add this, but it works if you want to!)
1 c. soy milk
1 tsp. vanilla
1 c. shredded carrot
1/4 c. golden raisins
Sugar in the Raw sprinkled on top before baking
Preheat oven to 350 degrees. In a large bowl mix the flour, wheat berries, salt, baking powder and spices. In a medium bowl mix the soy milk, vegetable oil, banana, sugar, vanilla, carrot and raisins. Add to the dry mixture and stir until just mixed. Don't over-mix. Pour evenly into muffin tins (greased or lined with baking cups) and bake at 350 for 25-30 minutes. Check to make sure they are done with a toothpick. Cool and serve.