Ever start one recipe and then it turns into something else? Sometimes it’s because we are missing an ingredient, or you are trying to incorporate some healthier ingredients like whole wheat flour. I often wonder, when does a recipe become your own? Change two ingredients, not really. Maybe three or more, sure I think it’s your own recipe.
So here is my recipe for my Carrot Pear Muffins, adapted from Rise & Shine Muffins from The Newlywed Cookbook by Sarah Copeland.
1/2 cup raisins
1 1/2 cups 100% whole wheat flour and 1/2 cup all-purpose flour (or 2 cups white whole wheat flour)
1 cup packed light brown sugar
2 tsp baking soda
2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
4 medium carrots, peeled and grated (2 cups)
1 pear, peeled and finely chopped
1/2 cup pecans chopped
3 large eggs
2/3 cup coconut oil
1/3 cup plain yogurt
2 tsp vanilla extract
-Preheat oven to 375 degrees.
-Place raisins in a small bowl, cover with hot water and set aside to plump.
-In a large bowl, whisk together all of the dry ingredients.
-Stir in the carrots, pears and pecans.
-In a separate bowl, mix together the eggs, oil, yogurt and vanilla.
-Add the egg mixture into the flour mixture.
-Drain raisins and fold into batter.
-Fill greased or paper lined muffin tin 3/4 full with batter. (I use a a mini muffin tin below and fill with an ice cream scoop.)
-Bake 25 minutes (15 minutes for mini muffins) or until a toothpick comes out clean from the center.
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Linky love: Melt in Your Mouth Monday, It’s A Keeper, Muffin Monday
About Emily Roach
Green Boston mom of three young children. Focused on family nutrition, wholesome recipes, and an eco-friendly lifestyle.