I found a lost cookbook in the basement when we first moved into our house. Being my snoopy self, I had to flip through it. If I remember right, it was a collection of honey influenced recipes. I like honey and prefer to bake with it. It was a winning situation for me!
A bee keeper from North Dakota frequently puts hives on our land. We usually have a surpluse of golden, sticky, deliciousness.
In this cookbook I found a carrot cake recipe. How lucky for me, another one of my favorites! With a few ingredient swaps and adjustments, I share with you my favorite carrot muffins.
1 C. Oil – I use Applesauce
1 C. Whole Wheat Flour
1 C. White Flour – I use White Whole Wheat Flour
2 tsp. Cinnamon
2 tsp. Baking Soda
1/2 tsp. Salt
1/2 C. Coconut – I have substituted raisins in the past.
3/4 C. Walnuts – Optional. I have also used dates instead of walnuts and love the results.
3 C. carrots, grated
Pre-heat oven to 350 degrees.
Beat together oil, honey and eggs until light and fluffy.
In a second bowl combine flours, with the other dry ingredients.
Stir all dry ingredients into the honey mixture until well blended.
Fold in grated carrots, coconut, and chopped nuts until thoroughly mixed.
Bake muffins for 20-25 minutes or until tested done with a tooth pick. Makes 1 1/2 dozen muffins.