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Whole Wheat Muffins Recipe

Prepare time	35 min.
Baking time	25 min.
Calories	about 310 (1 muffin)
Special Equipment	12 paper-lined baking cups
Serves	12

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Ingredients

²⁄₃ cup whole wheat flour
²⁄₃ cup brown sugar
1 tsp baking powder
1 tsp cinnamon
7 oz carrots
²⁄₃ cup walnuts
¹⁄₂ cup raisins
2 eggs
¹⁄₂ cup canola oil
²⁄₃ cup crème fraîche
1 tsp vanilla extract
12 paper lined baking cups

Directions

Preheat the oven to 350°F. Line each muffin tin with paper baking cups. Combine flour, sugar, baking powder, and cinnamon.
Clean carrots, peel, and grate. Chop walnuts finely. Combine carrots, walnuts, and raisins. Beat eggs until foamy. Gradually add oil and fold in carrot mixture. Beat in flour mixture.
Spoon batter into muffin cups and bake in the oven (middle rack) for 25 minutes. Leave in the tin for 5 minutes, remove, and cool. Serve with crème fraiche mixed with vanilla.

Crème fraiche :

In a covered glass container, combine 1 cup whipping cream with 2 tbs buttermilk. Let stand at room temperature (about 70°F) for 8-24 hours, or until thick.

Decorating tip : Before baking, place 1 walnut half on the batter of each muffin. Or after baking, melt 3¹⁄₂ tbs semisweet coating chocolate and pour It into a freezer bag. Snip a tiny corner off the bag and pipe on the melted chocolate in a spiral design.