I was delighted to discover this recipe, because I love carrot cake, I love muffins, and of course I love wheat germ!
So what better recipe could you have, than wheat germ and carrot muffins?!
These muffins are great to start the day with, if you’re in a rush and want to grab a quick nutritious bite. Or perfect for a mid-morning snack with a fresh coffee.
Leanderella P over at Pinay Panadera’s culinary adventures, has adapted this recipe from allrecipes.com to include some very healthy and nutritious ingredients.
The eggs, carrots, raisins, nuts, wheat germ, flaxseed and cinnamon make these muffins a power-packed snack, which tastes as good as they look!
Here’s how to make them:
Wheat Germ and Carrot Muffins – Makes 20 regular sized muffins
3/4 cup all-puprose flour
3/4 cup whole wheat flour
3/4 cup ground flaxseed
3/4 cup wheat germ
3/4 cup brown sugar (original recipe calls for 1 cup)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
3/4 cup soy milk
2 eggs beaten
1 tsp vanilla extract
1/2 cup vegetable oil
2 cups shredded carrots
1/2 cup raisins
1 cup chopped cashew nuts ( or any nuts of your choice)
- Preheat oven to 170 degrees Celsius – (340 degree Fahrenheit)
- Line baking tray with 20 muffin paper liner cups.
- In a large mixing bowl, combine flours, wheat germ, ground flax seed, baking soda, baking powder, salt, cinnamon and brown sugar.
- Add eggs, soy milk, vanilla extract and vegetable oil to the dry ingredients. Stir until well combined.
- Using a spatula, fold in shredded carrots, raisins and chopped cashew nuts.
- Scoop the batter into the lined muffin tins until 3/4 full.
- Bake for 10-12 minutes, or until done. Allow to cool inside tin before removing.
You can easily freeze these muffins and take them out of the freezer as you want them. Simply microwave them from frozen for about 30 seconds and they’ll be nice and warm again! Enjoy.