Healthy Carrot Muffins Vegetarian Recipe

Stored in a container in a cool dry place, they will keep for 3-4 days. They can also be stored in the freezer in an airtight sealed freezer bag for up to one month.

Ingredients

• ½ cup all-purpose flour
• ½ cup natural bran
• ½ cup oat bran
• 1 tbsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• ½ cup packed brown sugar
• 1 egg
• ½ cup milk
• ¼ cup melted margarine
• 1½ cups carrot, finely grated
• ½ cup raisins

1. Preheat oven to 375° F. In a medium sized mixing bowl mix together flour, natural and oat bran, baking powder, cinnamon, nutmeg and salt. Blend in brown sugar until no lumps remain.
2. In a small bowl, beat together egg, milk, margarine and carrots. Pour mixture all at once over dry mixture, add in raisins and stir until just moistened. Do not over-mix.
3. Spoon batter into 8 large muffin cups or 12 medium-sized cups. Place into the heated oven and bake for 25 minutes.

Makes 8 large muffins or 12 medium sized muffins

Homemade Maple Granola

Stored in an airtight container in the fridge without the fruit it will keep for up to 7 days.

Ingredients

• 2½ cups unsweetened kamut flakes
• ½ cup slivered almonds
• 2 tbsp cold unsalted butter
• ¼ cup whole-wheat flour
• 1 tbsp sugar
• ¼ tsp salt
• 3 tbsp pure maple syrup
• ½ tsp pure vanilla extract
• ⅓ cup golden raisins
• Exotic fruit Mix (recipe follows)

1. Preheat oven to 350ºF and cover a heavy baking sheet with parchment paper. Pour kamut flakes and almonds into a medium sized mixing bowl and toss together with hands. Spread across baking sheet and toast in the oven. Once it turns a golden-brown colour transfer back into mixing bowl.
2. Place cold butter onto a cutting board and cut into small pieces. Once cut, transfer into a small bowl along with whole-wheat flour, sugar and salt. Rub mixture together, using your fingers until it looks like coarse crumbs.
3. Gradually stir flour mixture into mixing bowl with toasted kamut flakes and almonds. Set aside. Prepare another heavy baking sheet with parchment paper. Set aside.
4. Combine maple syrup and vanilla extract, using a rubber spatula, in a small mixing bowl. Once well mixed evenly pour over flour, almond and flake mixture, combine together.
5. Spread granola onto prepared baking sheets and place into the oven to toast for about 13 minutes, stirring once. Once toasted pour granola into a clean bowl and set aside to cool.
6. Pour in raisins with granola and mix together. Using a large spoon sprinkle granola onto bed of Exotic Fruit Salad.

Serves 4