Farmers Market Muffins
Lenore Mansiere's Farmers Market Muffin. Healthy, delicious, and packed with goodness.
1cup whole wheat flour
1/2 cup oat bran
1/2 cup ground golden flax seed
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
1 tsp ground ginger
1 tsp salt
1/2 cup dried unsweetened cranberries
Take a lemon and zest the yellow part of the peel to equal the one teaspoon. Squeeze the juice and add to the one and a half cups of milk to make the buttermilk.
1/2 cup canola oil
1 1/2 cup buttermilk (room temp) [see above]
1 egg (room temp)
2 carrots, finely grated (approx. 1 cup)
1 apple, grated fairly large (approx. 3/4 cup)
1 tsp lemon zest [see above]
To mark the opening of Capers' new store on Cambie Street, we held a muffin recipe contest. The winner is Lenore Mansiere's Farmers Market Muffin. Healthy, delicious, and packed with goodness. Here's what Lenore has to say about the origins of this recipe:
I have been experimenting with muffin recipes as I can't seem to find a recipe that is healthy and delicious.
I decided to "throw" some things together, and see what happened. I have international students living here and my Japanese guy, Tetsuya, told me how delicious these muffins were. I thought, wow, and here is this contest for Capers.
I have baked over five dozen of them trying to perfect the recipe, and Tetsuya is overjoyed to give me his feedback, and of course, eat them all. I have also involved my neighbours and kids, who gave me honest feedback.
Try them out, but remember, they are packed full of goodness, and they stay moist and get better after a day or two. I think the reason they were a hit is because the outside is a little crispy, and the inside is so moist.
All ingredients are organic, so I will not put that in the recipe every time.
Method:
Preheat convection oven to 375ºF.
In a large bowl, sift the dry ingredients together, and toss in the cranberries.
In another bowl mix the oil, buttermilk, egg, carrot, apple and lemon zest.
Add the wet ingredients to the dry, and mix with a light hand.
Grease 18 muffin tins and add the batter to the top.
Bake for 30- 35 min, till golden brown.
