Claire’s Spiced Carrot Muffins

Makes 12 muffins

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You’ll need:

3/4 C whole wheat pastry flour

1/2 C spelt flour

1/4 C oat flour

1 t baking powder

1/2 t baking soda

1 t cinnamon

1/2 t freshly grated nutmeg

1/4 t ground cardamom

1/4 t ground ginger

Pinch of sea salt

2 organic eggs

1/2 C maple syrup

1/3 C olive oil

1 t vanilla extract

2 cups grated carrot, (about 4-5 carrots)

1/2 C pecans, chopped and toasted

1/2 C golden raisins

a handful of rolled oats to top muffins

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To make:

Preheat oven to 350.

1. Toast the pecans in a small sauté pan over low heat until fragrant, about 5 minutes.

2. Combine dry ingredients (first 10) in a large bowl.

3. In the meantime, whisk eggs, maple syrup, olive oil, in a small bowl.  Add carrots and stir well.

4. Add wet mixture to dry mixture and stir gently until just incorporated.  Fold pecans and raisins into batter.  (The trick to moist, yummy muffins is to NOT over mix!)

5. Divide the batter into 12 muffin cups and top with some oats.  Bake for about 25 minutes.

6. Enjoy!