Carrot Muffins with Chia Seeds
Recipe adapted from Kims Cravings
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 12 muffins
Ingredients
*ingredients available at the market
1 1/2 cups all-purpose flour or whole wheat pastry flour
3/4 cup firmly packed light or dark brown sugar
1 tablespoon poppy seeds (optional)
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs*
5 tablespoons olive oil (or butter room temperature)
1 tablespoon firmly packed orange zest
2 cups shredded carrots ( approximately 3 to 4 large)*
3/4 cup low-fat butter milk*
Cream Cheese Icing
2 tablespoons cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract*
1- 2 teaspoons milk
Directions
Preheat the oven to 425 degrees. Prepare a 12-cup muffin pan with paper baking cups or spray with nonstick cooking spray.
In a large bowl, whisk together the flour, brown sugar, poppy seeds, baking powder, baking soda and salt.
Stir in the eggs, olive oil and orange zest without over-mixing. Fold in the shredded carrots and buttermilk.
Evenly spoon the batter into the muffin pan cups, filling each one two-thirds full.
Bake the muffins for 5 minutes at 425 degrees and then, without opening the oven, reduce the heat to 350 degrees and continue baking the muffins for 12 to 14 minutes longer or until golden brown and a toothpick inserted comes out clean.
Allow the muffins to cool completely.
Make the cream cheese icing in a small bowl, mixing together the cream cheese, powdered sugar, vanilla extract and milk. Drizzle it over the muffins.
This week’s article: Seasonal Celebrations at the Saratoga Farmers’ Market
The Saratoga Farmers’ market is currently open Saturdays, 9:30 am to 1:30 pm, November through April at Wilton Mall Food Court; accessible from the mall entrance across from Bus. The CDTA’s 450 (from Schenectady) and 452 (from Skidmore College via downtown Saratoga) run to the mall hourly Saturday mornings.
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