Carrot and Walnut Muffins

Ingredients

• 1/2 tsp sea saltNutrition
• 1/4 cup wheat branNutrition
• 2 tbsps molassesNutrition
• 1/2 cup old-fashioned rolled oatsNutrition
• 1/2 cup unsweetened coconut flakesNutrition
• 1/4 cup wheat germNutrition
• 120 g pitted datesNutrition
• 1/2 cup chopped walnutsNutrition
• 2 large eggsNutrition
• 1 1/2 cups whole wheat flourNutrition
• 4 tbsps safflower oilNutrition
• 1 cup buttermilk (lowfat, cultured)Nutrition
• 1 tsp cinnamonNutrition
• 1 tsp mace (ground)Nutrition
• 1/2 tsp nutmeg (ground)Nutrition
• 1 cup chopped carrotsNutrition
• 2 tsps baking powder (sodium aluminum sulfate, double acting)Nutrition
• 1/2 tsp baking sodaNutrition
• 4 tbsps honeyNutrition

Directions

1. 1Sift and mix the dry ingredients in a large bowl.
2. 2Whisk the wet ingredients together.
3. 3Make a well at the center of the flour mixture and add the wet ingredients.
4. 4Add grated carrots, chopped walnuts and dates. Batter should be thick and moist and drop in globs from spoon.
5. 5Distribute evenly in muffin tins. Tap to remove bubbles.
6. 6Bake in preheated oven at 350°F for 25-30 minutes.

Nutrition per serving

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