I call these the marriage proposal muffins because, the day after I made them for the first time (and Edgar had eaten half a dozen) he asked me again to be his wife. I should really take him up on that offer at some point, haha. Still, he says they’re the best muffins he’s ever had and they went directly on the weekly food-to-have-in-the-house “chore” list. Not only are they super tasty with or without butter but they’re also extremely healthy and versatile. Try them with nuts or wheat bran, any kind of dried fruit or even diced herbs.Marriage Proposal Muffins 3/4 cup light brown sugar (1/2 for less sweetness) 1 egg + 1 egg yolk 1/2 cup plain yogurt 1 tsp vanilla extract 1 cup carrots, grated 1/2 cup apples, grated 1/2 cup golden raisins 1/3 cup dried cranberries 1/2 cup oats 1/2 cup all-purpose or plain flour 1/2 cup wheat flour 1/4 cup milled flax 1 tsp baking powder pinch of salt 3/4 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg Optional: nuts, chopped
1) Preheat oven to 375°F and grease muffin tin.
2) In a large bowl with a whisk or spoon, beat brown sugar, eggs, yogurt and vanilla extract until smooth. Fold in carrots, apples, golden raisins, dried cranberries, and oats.
3) In a large bowl, sift together white flour, wheat flour, milled flax, baking powder, baking soda, salt, cinnamon, and nutmeg.
4) Gently fold dry ingredients into the wet ingredients, mixing thoroughly but carefully. I try to mix no more than 20 strokes as, otherwise, muffins will have trouble rising and will be chewy.
5) Spoon batter into greased muffin tins evenly and bake at 375°F for 12 to 15 minutes, until tops are darker brown. Carefully remove tin from oven and muffins from tin, letting rest on a wire rack until cool.