Guests will love waking up to freshly-baked muffins. These are made with sprouted kamut flour, which happens to be gluten-free. I shredded the carrots instead of grating them for a bit more texture. Flax seeds and hemp seeds add a bit of nutrition. These muffins come out nice and fluffy.
MAKES 12 MUFFINS
PREHEAT OVEN 350ºF… MIX DRY INGREDIENTS
2 CUPS kamut flour
1 TB ground flax seeds
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
In a large bowl, sift dry ingredients together.
GET YOUR MIXER… MIX WET INGREDIENTS
3/4 CUP coconut-canola oil
1 CUP maple syrup
1/2 CUP yogurt
1/2 CUP applesauce
3 large eggs
1 1/2 tsp vanilla extract
On medium speed, combine the oil and maple syrup for about 2 min. Add yogurt, applesauce, mix 1 min. Add eggs one at a time with mixer running, add vanilla, mix till incorporated.
By hand, add the wet ingredients to the dry ingredients, do not over-mix.
ADD TEXTURE… BAKE
2 CUPS carrots, shredded
1/2 CUP hemp seeds
3/4 CUP walnuts, chopped, toasted
Fold ingredients into the mix. Pour mixture into the paper chef cupcake liners. Bake for about 35 min, till an inserted toothpick comes out clean.
See the complete menu and strategies for hosting weekend guests in style: 06 Three Day Party