Muffins are really good. Still, I generally prefer biscuits or scones. Once in a while, I see a recipe and think I might try it, then somehow, it just doesn't happen.
A few nights back, I was looking through Facebook, and came on a recipe for Turmeric Carrot Muffins with Chia & Coconut, from VeganRicha. Just the title alone had me riveted, right there, because each ingredient in the title is one I use regularly, and love. If you are vegan, or must be gluten free, please check out her recipe by clicking on the link to her recipe, above.
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| Turmeric Carrot Gingerbread Muffins |
Okay, I looked up the recipe and saved it, and apparently my subconscious mind percolated and filtered through the recipe all night and into next day and finally I sat to think it through with my conscious mind. First off, I am not vegan, or vegetarian. Secondly, I don't have to be gluten free. So, I could make the recipe without those strictures, making it more a regular muffin recipe. I opted to use eggs. If milk was needed I would use it instead of a nut milk or coconut milk (I absolutely love coconut milk, but didn't want to open a can to use only a half cup!).
As it all turned out, I changed a lot of things. I truly didn't deviate much from the spirit of the recipe. I used almost everything in the recipe as stated, but changed amounts.
- I used a tiny bit more oil, but added a little snack cup of applesauce.
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Turmeric Carrot Gingerbread Muffins
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- I opted to not use maple syrup, as it is expensive and I can never tell by taste that it is even in a recipe like this. I waffled between using honey or agave syrup, then switched to molasses.
- Mixed spices were in the original recipe, and cardamom, cinnamon and nutmeg mentioned as possibilities. I changed this to cardamom and ground ginger.
- I used a fair bit more fresh ginger than called for as well, as I truly love ginger.
- As the recipe called for coconut milk and lemon juice, I changed that to buttermilk, thereby eliminating the lemon. Lemon would bring acidity up to work with the baking soda, but buttermilk will as well.
- I used more flour, as I was adding both eggs and applesauce, so it was 2 cups of flour total. I used 1 cup of a mixture of barley and buckwheat flour, and the other cup plain all-purpose flour. If preferred, use all purpose flour for the whole 2-cup amount, or substitute whole wheat or other whole grain flour for part of the whole amount. In another attempt, I may use a bit of wheat bran as a part of the two cups of "flour."
I will caution that this recipe needs initial prep work, in that there are so very many little amounts of things to be measured out. I got out all my little cups I use for measuring out sets of spices and things (I save the little 1/2-cup applesauce snack containers for this type of use) and set out all the individual dry ingredients (mixed spices, raisins, coconut, chia, sugar, and the freshly grated ginger). I set the finely grated carrots in a bowl (Richa's recipe calls for blending carrots and other wet ingredients together, but I see no need for extra dirty utensils).
Ultimately, having used extra fresh ginger as well as adding dry ground ginger, along with the molasses, made these smell like the most heavenly gingerbread as they baked. All the extra textures and flavors, while not eclipsed completely, do give great texture. Carrots always make cakes moist, and that works here as well. These are exceptional muffins, and exceptionally good. Thank you Richa, for such an amazing combination!
Turmeric Carrot Gingerbread Muffins
Makes 12 muffins
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Turmeric Carrot Gingerbread Muffins
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DRY INGREDIENTS:
1 cup all purpose flour (130 grams / 4.6 ounces)
1 cup whole grain or other flour, or simply use all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons chia seed (32 grams / 1.15 ounce)
1/4 cup sugar or palm sugar (41 grams / 1.4 ounce)
1/4 cup raisins or chopped dates (34 grams / 1.2 ounce)
1/4 cup dry, unsweetened coconut shreds (18 grams / 0.65 ounce)
SPICES:
1 teaspoon ground cardamom seeds
1 teaspoon turmeric powder
1/2 teaspoon dry, ground ginger
WET INGREDIENTS:
2 carrots (155 grams / 5.25 ounces), finely grated
1/3 cup molasses
1/2 cup buttermilk
1/2 cup plain applesauce
2 tablespoons sunflower oil or coconut oil
1-inch fresh ginger, finely grated (15 grams / 0.55 ounce)
2 large eggs
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1 1/2 teaspoons each chia seed and shredded coconut for topping, optional
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Turmeric Carrot Gingerbread Muffins
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Preheat oven to 400 degrees. Grease, or spray with cooking spray, the wells of a 12-well muffin tin. Set aside.
This is easiest to first measure out all the little ingredients and have at hand, "mise en place." A personal choice, but recommended.
In a medium mixing bowl, place all the dry ingredients together, plus the spices and stir together.
In another bowl, combine all the wet ingredients and stir well to combine, then pour all the wet into the dry ingredients and mix with a spoon or silicone spatula until no dry ingredients remain. Fill the muffin tin wells equally - the mixture is very generous. Separately, sprinkle some of the coconut for topping over each portion of batter, then repeat with chia seed.
Bake the muffins for 12 to 15 minutes. Test with a toothpick, as for cakes, at about 12 minutes. Remove from oven and set aside to cool for 10 minutes before trying to remove from the tins. (Muffin papers may be used, if preferred.) After 10 minutes, the muffins will release from the tins with very little coaxing. Set them aslant in the wells to continue cooling. Store at room temperature for up to 2 days, or freeze some in zip-top freezer bags for another time.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
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