Monday, March 26, 2012

Carrot and Almond Muffins

When I make muffins for breakfast, it is usually these -- healthful and delicious.  They are made in the large (Texas size) muffin tins for 6 muffins. Leftovers are good sliced in half horizontally and reheated in the toaster oven. Recipe from my mother, Mary Jane Scanlon.
Makes 6 large (Texas size) muffins. 


1/2 cup whole unblanched almonds
1 cup whole wheat flour
1 tablespoon wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of nutmeg
1/2 cup raisins
1 cup sliced pared carrots
1/2 cup vegetable oil, preferably sunflower 
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla


Heat oven to 400 degrees.  Using spray vegetable oil, coat a 6-muffin Texas size muffin pan and set aside. 

In bowl of food processor, coarsely chop the almonds; transfer to mixing bowl.  Add flour, wheat germ, baking powder and soda, cinnamon, nutmeg and raisins to the same bowl; stir to blend thoroughly.  With processor motor running slowly, add carrots through feed tube, process until finely chopped.  Add oil, brown sugar, egg and vanilla.  Process until blended.

Pour the liquid ingredients over the dry; stir with wooden spoon or spatula until just blended.  There should be a few spots of unblended flour.  Spoon batter into greased muffin cups; batter will almost fill each cup. Bake until muffins feel firm to the touch, 20 to 25 minutes.  Cool 5 minutes in pan.  Carefully turn out of pan. Let the muffins cool on a rack a few minutes before serving.  Serves 6.

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