Wholegrain-Raspberry-Pecan-Chocolate Muffins

Wholegrain-Raspberry-Pecan-Chocolate Muffins

Sorry for the crappy pictures. This was the first time I made muffins - not cupcakes - and I just took some snaps. I was totally suprised about the result as I didn't expect to get such perfectly looking muffins. I made these for a diabetic person so I tired to make them as healthy as a muffin can be ;-) The recipe is based on Cynthia Barcomi's "Chocolate Cherry Muffin" recipe...but I adaped it and tried to substitute some of the ingredients by a healthier alternative (as far as possible as I had to use what I had at home). If you make these please do not expect to get a sugar rush from eating them. They taste definitely "healthy" but oh, so good! But you can also always replace the wholegrain flour with regular flour and the sweetener with caster sugar if you want to go for a less healthy taste.

(makes 12 muffins)

370 g Organic Wholegrain Spelt Flour
100 g Sweetener (suitable for baking)
250 ml Buttermilk
100 g Organic Vegetable Margarine (melted)
2 Eggs
2 Small Carrots (grated)
50 g Pecans (chopped)
50 g Dark Cocolate (chopped)
50 g Oat Flakes
200 g Organic Frozen Raspberries (unsweetened)
1 Tbsp Natron
1 Pinch of Salt

Preheat oven at 180° C. Melt margarine. I melted a little more margarine and used it to butter the cupcake pan. Prepare cupcake pan. I used cupcake liners and buttered the top surface. Grate Carrots. Chop pecans and chocolate. Mix flour, sweetner, Natron and salt. Add buttermilk, eggs, and the melted (and cooled !) margarine. In a separate bowl mix pecans, chocolate, oat flakes, and the frozen raspberries roughly. Add this mixture to your muffin batter. Fill batter by the spoonful into the prepared cupcake pan. Bake for 20-25 minutes. Maybe you have to add some minutes. Insert toothpick at center of the muffin. When it comes out clear the muffins are done. Remove pan from oven and let it cool down a little bit before removing the muffins from the pan.

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