In a big glass bowl, whisk together these dry ingredients:
1+1/2c all purpose flour
1/2c corn flour
1t salt
1t baking soda
1t baking powder
1T pumpkin pie spice
2T chia seeds
2T ground flax seeds
1c chopped pecans or walnuts
In a smaller bowl, stir together:
3/4c single source EVOO
3/4c plain Greek yogurt
3/4c dark brown sugar
1c raisins
1T real (Mexican) vanilla
When ingredients in the smaller bowl are combined, stir in:
2 med. carrots + 1 8oz. zucchini - shredded
Preheat your oven to 375°F.
Pour the ingredients from the smaller bowl into the big bowl. Stir-mix well with a rubber spatula. The batter will be heavy - my spatula was able to stand up in the center of the bowl. Using a serving spoon, fill each paper lined muffin cup 3/4 full with the batter.
The remaining batter will keep several days in your 'fridge, or you can bake it into a loaf of quick bread in a greased loaf pan. Sprinkle the tops of the muffins and bread with spiced sugar if you want, just before baking.
Bake the muffins for 20 minutes or until they pass the toothpick test. The batter in the bread pan will probably take another 5-10 minutes to bake all the way through. . .Lin
Mexican vanilla! What is that? I suppose it is made from vanilla beans grown in Mexico. Silly question! ☺️
ReplyDeleteDo you think this recipe would work with flaxseed meal instead of rye flour?
Hi Sandi!! So good to hear from you!
ReplyDeleteI used flax seed meal, but only 2T. That could be increased, but I don't think I'd use more than 1/2c or so. If I were to substitute, I might use rolled oats. The rye flour tastes amazingly good in muffin recipes though! If you experiment, let me know what you do and how they turn out. . .Lin