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Carrot-Spice Graham Muffins

Posted Nov 02 2010 6:11am

*ahem*

Sorry for my “spaz-moment” last night.

But when I opened up that e-mail, I literally couldn’t stop thinking/saying “oh my God” over and over and over. Needless to say, I attempted getting my thoughts together to form a relatively comprehensive post, but it just wasn’t happening. And instead, I probably confused a good number of you all, too!

My mom probably thought I was reading a letter from the dead, as I slammed my bowl of chili to the coffee table and stared at my computer screen bug-eyed and open-mouthed.

I apoloize if youre not the correct person but if you are, you posed on the fuglyblog about a haffie that you wanted past history on.  I owned him as a yearling (the face markings are unmistakable)…

And believe it or not, my little punk is even registered. Not something that matters terribly to me – but pretty interesting.

Anyways. I promised muffins, so I’m here with those graham-carrot muffins I blogged about the other day.

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From Nicole:

Is graham flour anything like graham crackers? Is that a dumb question?

Well, it’s not a dumb question if it’s me you’re asking. I mean…when I saw a bag that said “graham flour,” my immediate thought was “I love graham crackers!!”

Which made me realize that it’s been far too long since I’ve had graham crackers.

That’s a subject for another day.

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ANYWAYS. Back to the matter at hand: graham flour. I would be lying if I said I wasn’t a little disappointed when I investigated my new purchase further, just to discover it was stone-ground wheat berries. Apparently I was expecting stone-ground graham crackers or something.

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Graham flour is actually named after a person – Sylvester Graham – who was really the backbone of the health food movement way back when it was first starting. “Graham flour is a form of whole wheat flour made by grinding the endosperm of winter wheat into a fine powder. Both the bran and the germ is mixed back in so the final mixture is, sweet, nutty flavored coarse flour. Depending on the manufacture sometimes the amount of wheat germ is reduced because of the high oil content which makes the flour go rancid faster.” [ source] Graham crackers were actually made from graham flour – although nowadays, you’d be hard pressed to find graham crackers that still use this flour. Since it is so whole with the bran, germ and endosperm – it goes rancid quickly, and if you’ve ever read In Defense of Food, you know that refined flour is used most often because it has no nutrients and as such, is far more shelf stable.

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There was one source where Whole Wheat Pastry Flour and Graham Flour is used interchangeably – but every other source treats them as if Graham flour is its own thing. Who knows. Do you know?

In my terms – graham flour has sort of a consistency of cornmeal, yet with a flavor just as described…slightly sweet, “graham”-y and nutty. Delicious! I’m an addict.

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So. History lesson over. Now it’s time for the baking lesson. Just don’t look at me to teach.

This recipe is a take on Eat, Drink and Be Vegan’s Zucchini Spelt Muffins. The changes are not huge, but I have a feeling the taste is definitely a huge difference!

It can easily be veganized with replacing the honey for maple syrup or agave. I’m just tired of having a honey bear sitting in my cabinet.

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Carrot-Spice Graham Muffins

yields 6-7 muffins

  • 1 T. flax meal
  • 1/4 c + 1 T. almond milk
  • 1/2 c. mashed banana
  • 1/2 c. grated carrot
  • 2 T. honey
  • 1 t. vanilla extract
  • 1 T. oil (coconut, olive or canola)
  • 1 c. graham flour
  • 1 T. cane sugar
  • 1/8 t. sea salt
  • 3/4 t. ground cinnamon
  • generous pinch ground nutmeg
  • generous pinch ground clove
  • 1/4 c. chopped pecan
  • 1 1/2 t. baking powder
  • 1/4 t. baking soda

Preheat oven to 375*. In a small bowl, combine flax meal and milk. Mash banana and add it to the bowl along with the grated carrot. Combine well. Add in honey, vanilla and oil. Stir to combine.

In a separate larger bowl, combine remaining ingredients except for pecans, sifting in the baking powder and soda. Stir until combined.

Add wet mixture to dry and stir until just combined. Fold in pecans.

Spray a muffin tin with non-stick spray, and fill muffin cups to 3/4s full. Smooth tops (better than I did, at least) and bake for ~22 minutes, or until toothpick inserted in center comes out clean.


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