Baking Success!! Vegan Carrot Spice Muffins with Wheat Berries

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.

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