Coloring The City

As I told you yesterday, I received my Urban Organic basket on Tuesday, which left me challenged to find a use for the 2 remaining items from my previous basket: a bunch of carrots and one lemon.

I decided on Whole wheat and flax meal carrot muffins with a lemon glaze. This recipe was perfect for using my left over produce and it also ended my constant search for finding a nutritious breakfast that doesn’t have me starving my 10 am. There is no sugar in this recipe, except for the glaze, and the grains, seeds and carrots provide you with more nutrients than you even thought was possible before 9 in the morning!

Multi-Grain Carrot Muffins with Lemon Glaze

Muffin

• 2 cups whole wheat flour
• 2 tbsp flax meal
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1/2 tsp vanilla
• 1/2 cup plain yogurt
• 3 tbsp olive oil
• 3 tbsp sunflower seeds
• 1.5 -2 cups shredded carrots

Glaze

• juice from 1 whole lemon
• 1/2 cup confectioners sugar

Pre-heat the oven to 375. mix the flour, flax, baking powder, baking soda and salt in a medium bowl. In a mixing bowl, beat the egg, then beat in the vanilla, olive oil and yogurt. Beat in the flour mixture 1/2 cup at a time until combined. Add the carrots and seeds, mix until just combined. Spoon into muffin tin and bake for 15-20 minutes. When the muffins are cooling, mix the lemon juice and the confectioners sugar in a small bowl with a spoon. When the Muffins are cool, drizzle the glaze over each one.

There are so many ways you can customize them recipe to make it fit your needs. Make the muffins sweeter by adding 2 tbsp of sugar or add different seeds, nuts and dried fruit options to make the muffin more diverse. I think next time I make this recipe I will mix in a pinch of grated ginger with the carrots to give it some zest!