Wednesday, 29 January 2014

Date, Carrot, Apple & Pecan Muffin

I'm kinda obsessed with this muffin.  I've made these three times in the last two weeks and shared them with almost everyone I know.  The ingredient list is longer than your average muffin, but worth the extra time and effort.  Sweetened with maple syrup, full of whole grains, fruits, vegetables, nuts and seeds, it's a healthy one too.  The original recipe used double the sugar and while I have made that version, I prefer them more wholesome and less dessert category.

They store well and taste better the second day, which is a minor miracle when it comes to muffins.  In fact, on day three and four I'd still serve them to company.  Given all the cold weather lately I've been using the oven plenty as an excuse to keep the kitchen warm.  We're all growing a little tired of the extreme cold and finding joy in small corners of warmth has become even more valuable.  A hot cup of tea or coffee is a perfect accompaniment too.

Date, Carrot, Apple & Pecan Muffin

adapted from Ottolenghi

3 Tbsp coconut oil
1/2 cup spelt flour
5 Tbsp sucanat or brown sugar
1/2 cup rolled oats
2 Tbsp sunflower seeds
3 Tbsp pumpkin seeds
1 tsp water
2 Tbsp honey

1 cup whole wheat flour
1 cup spelt flour
2 tsp baking powder
1 tsp cinnamon
pinch of salt

4 eggs
2/3 cup coconut oil, melted
1/2 cup maple syrup
2 tsp vanilla
2 cups grated carrots
2 cups grated apples, unpeeled
1 cup pecans, chopped
2/3 cup chopped dates
2/3 cup hemp seeds

Preheat oven to 375 degrees.
Mix first 8 ingredients together and reserve for crumb topping. If too dry, add a little more oil or water.  Combine in a small bowl and reserve flours, baking powder, cinnamon and salt.
Combine eggs, oil, maple syrup, vanilla, carrots, apples, pecans, dates and hemp seeds. Then fold in the flour mixture.  Spoon into muffin liners and then top with crumb mixture.
Bake 20-25min.  Cool on wire rack.  Taste best fully cool and even better the next day.

Makes about 24 muffins

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