Carrot Muffins

Martin-Lane’s favorite breakfast of the moment is a carrot muffin.  We make the dough in advance and bake the muffins while she is getting dressed in the morning.

1/2 cup pureed silken tofu, 1/2 cup almond milk, 1/4 cup honey, 1/4 cup sugar, 3 tablespoons olive oil,  1 cup whole wheat flour, 1 cup coarse wheat bran, 2 teaspoons baking soda, 1 teaspoon baking powder, pinch of salt, 1 teaspoon cinnamon, 3 cups shredded carrot, 3/4 cup walnuts

Mix all ingredients until thoroughly combined.  Cook in a 350 degree oven until a knife inserted in the middle tests clean, about 20 minutes.  Good hot or room temperature.   Makes 12 muffins, the rough nutritional analysis below is for an individual muffin.

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This entry was published on February 1, 2012 at 5:22 pm and is filed under baking, breakfast, cooking, eating, recipe, Uncategorized, vegan. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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