Hearty and robust or delicate and cake-like, all muffins have a place on the morning table. Homemade jams and preserves go well with full-flavored muffins, while the more subtle ones need only sweet butter, a little crème fraîche, or perhaps a spoonful of jelly. Some muffins filled with berries need no accompaniment at all.
If you like full size, rounded muffins, disregard all the instructions you have ever read which advise you to fill the muffin cups one-half or two-thirds full. Instead, fill the cups to the brim – especially if the batter is heavy or made with whole-wheat flour.
Have a wonderful weekend!
Makes about: 8 regular muffins or 6 jumbo muffins.
- 1/2 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp ground cinnamon
- pinch of salt
- 1/2 cup brown sugar
- 1/2 cup canola oil or coconut oil
- 1 tsp vanilla extract
- 2 eggs
- 2 cups carrots, peeled and shredded
- orange zest from 1/2 orange
- oats for a top
In a medium bowl combine all dry ingredients: the whole wheat flour, all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
In another medium bowl mix together the oil, eggs, vanilla extract, and brown sugar, until just combined. Add the dry ingredients, orange zest, and carrots and mix everything very well.
Line the muffin pan with muffin papers and spray the papers with nonstick spray. Spoon the batter into the muffin papers. Sprinkle with some oats or oat streusel topping. Cover with plastic and refrigerate overnight.
Preheat the oven to 325F. Bake the muffins for 35-40 minutes, until the muffins are golden brown and a skewer inserted in the center comes out clean. Serve with your favorite jam.