Wednesday, November 17, 2010
My mom gave me the Macrina Bakery (one of Seattle’s best bakeries!) cookbook for my birthday. The first thing I made out of it was a lemon butter cake and it was delicious, but I decided for recipe #2, I should pick something a little healthier. Loved the name and list of ingredients in these muffins!
Adapted from Macrina Bakery & Café Cookbook
Makes 15 Muffins
¾ cup walnuts
¾ cup all-purpose unbleached flour
¾ cup whole-wheat flour
2 tablespoons light brown sugar
1 tablespoon baking powder
2 ½ teaspoons baking soda
¼ teaspoon salt
1 ½ cup rolled oats
3 medium carrots, grated
1 small, ripe banana, mashed or pureed
½ cup canola oil
½ cup molasses
½ cup buttermilk
½ cup raspberry preserves
• Preheat oven to 375. Brush the insides of a muffin tin with canola oil.
• Sift flours, brown sugar, baking powder, baking soda, and salt into a medium bowl. Add oats, chopped walnuts, and grated carrots. Toss with your hands until ingredients are combined.
• In a separate medium bowl, combine banana, eggs, canola oil, molasses, and buttermilk. Mix fully with a whisk. Add mixture to the bowl of dry ingredients and stir just until batter comes together, taking care not to overmix.
• Scoop batter into oiled muffin tins, filling them to the top. Bake on center rack of oven for about 25 minutes, or until tops are deep brown. Let cool for 10 minutes, then dent each muffin with a spoon and top with a dollop of raspberry preserves. Slide a fork down the side of each muffin and gently lift it from the pan.