Carrot Kohlrabi Muffins
after-the-fact receipe taking going on here for the muffins made for the Volunteer Appreciation Party of December 2004. Regard these as rough notes and treat your first batch as experimental, after which you should come back and revise this page. But they're muffins, right? So playing around with them is allowed. The ingredients selected are selected just as much because they were on-hand as anything else.
- 2 c. carrot, grated
- 1/2 c. kohlrabi, chopped to half-inch matchsticks
- 1/3 c. currants
- 1/4 c. sunflower seeds (toasted)
- 1/4 c. pepitas
- 1 c. buckwheat flour
- 3/4 c. oat bran
- 2 1/4 c. whole-wheat flour
- 4 t baking powder
- 1 t salt
- 1/2 c. molasses
- 1/4 c. applesauce
- 1 c. oat milk
- 3/4 c. oil
- 1/2 c. peanut butter
- 1 or 2 "eggs" (2t EnerG egg replacer in 1/4 c. water)
Re-hydrate the currants by putting them in a small pan, covering them with a little bit of water, and putting them on low heat on the stove. When they're juicy, they can be added to the bowl of chunky stuff and the water can go with the wet stuff.
Mix the dry stuff in one bowl. Mix the wet stuff in another bowl. Pour the wet stuff into the dry stuff and stir just until mixed -- they say you shouldn't over-mix muffins. Fold in chunky stuff. Spoon in to muffin tins.
Makes 24 muffins.
- could use more rasins (or currants, whatever)
- was there 1/2 c. molasses or 1/4 c.?
- those strict about their oil intake could use less oil.
These muffins are MartinSafe, KennySafe (MartinSafe and SoyFree), and probably even LantzSafe (MartinSafe and HoneyFree).