Dec. 14, 2007 - Best Carrot Muffins

Best Carrot Muffins

Karla (whirlwind)

My husband loves to make carrot juice and we use the left-over carrot pulp to make these carrot muffins -- out of all the ones we have tried, this is our favorite recipe ....
 
2 eggs
1/2 brown OR raw sugar
3/4 c. milk
1/4 c. melted butter OR oil
1 c. grated carrots
1/2 c. raisins
1 1/2 c. flour (I use whole wheat)
1 T. baking powder
1/2 t. cinnamon
1/2 c. nuts, optional
 
Mix first 6 ingredients together. Add rest of ingredients and mix just until blended.  Bake at preheated 375 degree oven for 20-25 minutes.
 
**I double the recipe and sometimes do mini-muffins or mini-loaves.
 

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Dec. 14, 2007 - Whole Grain Berry Biscuits

Whole Grain Berry Biscuits

Karla (whirlwind)

These are a healthy, quick breakfast food/snack/tea item to whip up. Freezes well too!
2 c. while wheat flour
1/2 c. rolled oats
1/4 c. crushed wheat, oat, or other bran flakes cereal
1/4 c. natural sugar
2 t. baking powder
1/2 t. salt
2/3 c. milk
1/2 c. water
6 T. olive oil
2/3 cup fresh or frozen blueberries (may use other berries, or substitute raisins, craisins, etc)
Favorite fruit jam

1.  Preheat oven to 400 degrees F. Lightly grease a baking sheet, or cover with parchment paper.  In a bowl, combine four, oats, crushed cereal, sugar, baking powder and salt.  Make a "well" in the center.
2.  Add milk, water, and oil; stir into flour mixture until just combined.  Gently stir in the berries.
3.  Spoon the batter into 12 or more mounds (about 1/3 cup each) on prepared baking sheet.  Bake for 18-20 minutes or until lightly browned.  If desired, serve with fruit jam.  Makes 12 biscuits.

(If you would like to contribute a recipe to the chef mommy blog, click the send a recipe button. Don't forget to include your url so I can link back to you!)