Whole-wheat root vegetable muffins

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 151.8
  • Total Fat: 3.2 g
  • Cholesterol: 8.7 mg
  • Sodium: 195.2 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.2 g

View full nutritional breakdown of Whole-wheat root vegetable muffins calories by ingredient
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Introduction

These can be made with any sweet root vegetable. I have had success with carrots, parsnips, beets, and combinations thereof. (Parsnips are exceptionally good.) You can also add nuts, coconut, and/or dried fruit such as raisins or apricots for a more carrot-cake-like texture. The recipe works successfully with anywhere from two to four cups of veggies. These can be made with any sweet root vegetable. I have had success with carrots, parsnips, beets, and combinations thereof. (Parsnips are exceptionally good.) You can also add nuts, coconut, and/or dried fruit such as raisins or apricots for a more carrot-cake-like texture. The recipe works successfully with anywhere from two to four cups of veggies.
Number of Servings: 18

Ingredients

    Dry:
    King Arthur White Whole Wheat Flour, 2.15 cup
    Unbleached White Flour 0.75 cup
    Baking Soda, 1 tsp
    Baking Powder, 2 tsp
    Kosher Salt, 0.5 tsp
    Granulated Sugar, 0.25 cup

    Wet:
    Molasses, .5 cup
    Applesauce, unsweetened, .25 cup
    Butter, salted, .5 stick
    Plain Greek Lowfat Yogurt (2%), 1 cup
    Beets, fresh, 1 cup grated or food-processed
    Carrots, raw, 1 cup grated or food-processed
    Parsnips, 1 cup grated or food-processed
    Vanilla Extract, 1 tbsp
    Nutmeg, ground, 1 tsp
    Cinnamon, ground, 1 tbsp

Tips


The batter is very sticky. I use silicon muffin cups, saving on buttering the pan, and an ice cream scoop to dispense the muffins into them.


Directions

Preheat your oven to 380 degrees F and prep your muffin tin.

Sift the flour, baking soda, baking powder, and salt into a large mixing bowl.

In another large bowl, combine the sugar, cooled melted butter, egg, yogurt, and spices.

Pour this mess into the bowl with the dry ingredients and mix it all together lightly with a spoon or the blade of a stand mixer. Do not try to get it completely homogenized: all you'll do is make the muffins tough. Add the mix-ins and mix those in lightly.

Divide the mixture into one 12-muffin and one 6-muffin tins. Turn up the oven temperature to 400 degrees and place the muffins in the oven.

Bake for ten minutes. Come back, rotate the tins, and bake for another ten minutes. The muffins might be done at this point, or they may take another five minutes, dependent upon your oven.

Remove from tin, cool, and store in something airtight for 2-3 days


Serving Size: makes 18 muffins

Number of Servings: 18

Recipe submitted by SparkPeople user MATOCIQUALA.

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