This recipe is a family favorite in my house. It’s excellent as a snack food or for a late breakfast. I like to use the left over carrot fiber from my juicer in this recipe, but shredded carrots work nicely as well. Enjoy!
It’s better to use organic ingredients in this recipe, for optimal health benefits.
Melted butter for greasing
3 large eggs
½ cup cold pressed, canola or sunflower oil
1 tsp vanilla
1 cup spelt flour
1 cup bran with psyllium fibre
½ cup freshly ground flax seeds
¾ cups of honey
2 tsps cinnamon
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
3 cups shredded carrots
¾ cups raisins or dried cranberries
Preheat the oven to 350 degrees. Grease the muffin pan with the melted butter and set aside.
In a large bowl, mix together the eggs, honey, oil and vanilla. Beat vigorously until smooth and slightly thickened. In another bowl, combine the flour, bran, flax, cinnamon, baking powder, baking soda and salt. Then, gradually stir the flour mixture into the egg mixture until smooth. (About 20 strokes) Fold in the shredded carrots and raisins and stir just until blended.
Spoon the batter into the cups and bake until the centre is springy to the touch, 20-25 minutes.
Let stand for 10 minutes and remove from cups. Serve warm.
Kerri
This recipe sounds unbelievably delicious! I guess I know what I’ll be doing this week – my coworkers and I thank you