Multigrain carrot-date muffins
Photo © Aran Goyoaga
- 1 cup (250 ml) low fat buttermilk
- 1/4 cup (55 g) unsalted butter, melted and slightly cooled
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup finely chopped pitter Medjool dates
- 1 1/2 cups loosely packed grated carrots
- 1/2 cup (70 g) superfine brown rice flour
- 1/4 cup (35 g) millet flour
- 3/4 cup (90 g) oat bran
- 1/2 cup (50 g) almond meal
- 1/3 cup (45 g) potato starch
- 1/2 cup (100 g) muscovado sugar
- 1/3 cup (65 g) turbinado sugar, plus more for sprinkling
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- This recipe is vegetarian
- Produce
- Carrots, loosely packed (1 1/2 cups)
- Ginger, ground (1/4 teaspoon)
- Pitter medjool dates (1/4 cup)
- Cooking & Baking
- Almond meal (1/2 cup)
- Baking powder (1 teaspoon)
- Baking soda (1 teaspoon)
- Brown rice flour, superfine (1/2 cup)
- Cinnamon, ground (1 teaspoon)
- Millet flour (1/4 cup)
- Muscovado sugar (1/2 cup)
- Oat bran (3/4 cup)
- Potato starch (1/3 cup)
- Salt (1/2 teaspoon)
- Turbinado sugar (1/3 cup)
- Vanilla extract (1 teaspoon)
- Dairy
- Butter, unsalted (1/4 cup)
- Buttermilk, low fat (1 cup)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on cannellevanille.com
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Recipe Stats
Published August 21, 2012 (6 months ago).
33 people saved this recipe.
