Wednesday, July 27, 2011

CARROT , DATES HONEY MUFFINS

These carrot, dates, honey muffins are pretty good for you – as well as pretty darn tasty. The muffins are moist, tender and relatively low in fat. They are enriched with wheat bran and are packed with both shredded carrots and diced dates.

The wheat bran adds a bit of texture to the muffin and helps keep it from seeming dense.

In addition, the muffins are relatively low in sugar, using honey to enhance the natural sweetness of the fruit and veggie components.

The honey also plays another role in these muffins. It retains moisture, keeping the muffins moist and tender even after they have been stored for a couple of days. after which a “regular” muffin may have become a bit dry or stale.These muffins have a gorgeous brown color . They’re excellent when still warm om the oven, but are also good when toasted or topped with butter, peanut butter and/or cream cheese.
 
Carrot, Dates and Honey Muffins
1 3/4 cups all-purpose flour
1/4 cup wheat bran
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice
1/8 tsp nutmeg
1/4 cup vegetable oil
1/4 cup honey
3/4 cup buttermilk
1 large egg
1 tsp vanilla extract
1 cup shredded carrot, drained and packed
3/4 cup dates - chopped


  1. Preheat oven to 350F and lightly grease a 12-cup muffin tin with cooking spray.
  2. In a large bowl, whisk together the flour, wheat bran, brown sugar, baking powder, salt and spices.
  3. In a small bowl, whisk together the vegetable oil, honey, buttermilk, egg and vanilla. Make a well in the center of the dry ingredients and pour buttermilk mixture into the well. Stir until just combined, then add in the shredded carrots and diced dates.
  4. Divide evenly into muffin tins and bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top of the muffin springs back when lightly pressed.
  5. Cool muffins on a wire rack. Store in an airtight container.
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Muffin ini cukup lembap, kalau yang biasa dengan kek buah kukus, muffin ini tekturnya lebih kurang macam tu tetapi versi kecil. Memang lembut dan gebu. Warnanya pu  seakan kek buah. Mudah dan ringkas membuatnya. Saya masukkan wheat bran yang menambahkan keseratan pada muffin. Pada yang gemar kekacang bolehlah masukkan walnut dan kalau yang hendak membuat frostinf cheese frosting cukup sinonim dengan muffin.

Next Post - Breakfast Menu

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2 comments:

Diana @ Melley Mey said...

Assalamualaikum akak..
sedapnya tgk muffin tu akak.. nampak gebu... pasti sgt sedapkan akak

cik cek said...

Kak Patys...gebunya muffin....:)

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