No surprise but I was experimenting in my kitchen the other day on a Carrot Cake recipe by Betty Crocker---I have the nice Betty Crocker Red Cook Book
I no longer cook with white flour nor do I cook with store bought wheat flour. The only flours that I cook with now are ground by myself----wheat, oat.....
When my husband or I get a craving for a baked good it becomes challenging to make the baked good as moist and fluffy as it normally would be in the store. But these Carrot Muffins were so delish!!!
These muffins actually were from a carrot cake recipe with a lot of changes to the ingredients to make them healthier.
Original Recipe My Substitute Recipe
1 1/2 c sugar 1c honey
1c cooking oil 3/4c coconut oil
3 eggs same
2c white flour 1 1/2c wheat flour and 1/2c oat flour
2 teaspoons cinnamon 3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1 teaspoon baking soda same
1 teaspoon vanilla same
1/2 teaspoon same
3c shredded carrots 4c shredded carrots
1c coarsely ground nuts 1c sliced apples
Preheat oven to 350 degree. Mix all ingredients. Place mix in muffins pan. Bake for 40-45 min. or until toothpick comes out clean. Cool muffins in pans for 10 min and than take out of pans to cont to cool
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