Carrot-Spice Graham Muffins

*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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18 Comments

Filed under carrots, muffins, recipe

18 responses to “Carrot-Spice Graham Muffins

  1. Tes

    Thses muffin just looks pretty and sounds really yummy 🙂

  2. I really want to try that flour now 🙂 Maybe I’ll make those muffins! Or pancakes! Hmmm, anyway… If I understand correctly, you found the person who owned your horse before you? Because if so, thats pretty freaking exciting! Now you know his roots and all 🙂
    Have a great week,
    Nicky ❤

  3. pennyme

    Is ‘spazz moment’ an appropriate phrase to use online? Is it as insulting in US English as it is in UK English? Maybe it has a different meaning in the US.

  4. Yum yum yum! I really want to try… but I have a feeling that I am still expecting it to taste like graham crackers, even though I know it won’t 😛

    That’s really cool that he’s registered! It wouldn’t matter all the much to me either, but to think that you got him from the auction and his past might not even be that shady is really awesome 🙂

  5. The little kid in me wanted it to be crushed up graham crackers. My head was already starting to think about how I could use graham cracker crumbs as a replacement to make things even better in recipes… Sigh… oh well. A girl can dream! lol Although it does sound delicious anyway, and maybe I should investigate it further…

  6. Those look absolutely amazing! I love carrots and those muffins scream fall!

  7. I think you described it dead on! I love graham flour, but my list of flours is so long in my pantry/freezer…I think brown rice flour is very similar in consistency too, but not quite flavor. These sound delicious as always!

  8. they look delicious! and graham flour sounds so fun to bake with!

  9. Woah…what are the chances of being able to talk with his past owners? That must have been awesome. 😀

    The muffins look wonderful! I’ve never cooked with graham flour, but now I’m feeling inspired. 😀

  10. I want those muffins! I want to SCD them, but I am afraid of cooking disaster. They look delish!

  11. I always thought graham flour was something like ground up graham crackers too! I must say… I’m slightly disappointed. 😛 I used to love graham crackers with honey!

  12. Amber Shea @Almost Vegan

    These look excellent, love the pecans in there.

  13. After those smores cookies I made a few weeks ago, I’ve been kind of obsessed with grahams. I had graham flour for a long time and made homemade grahams with it before but have run out since then..I’ll have to buy some more because these sound delicious!

  14. Great recipe – thanks for sharing – i just love carrot muffins and the addition of graham flour sounds intersting!!!

  15. Loving those muffins! They look delicoius!

  16. Haha! Hahaha! – this is crazy scientist style laugh, or the omg I cannot beliiiieve I succeeded and I am in fact eating a carrot spice muffin right now! Wa-hahahaha. I un-veganised (sorry) and scd’ed your recipe and it. is. the best. Huuuge thank you goes out. I think I am in a stupor similar to yours when you received the pic of Teddie…:-)

  17. Pingback: Same-Old Same-Old « Healthy Exposures

  18. Pingback: It’s Here! | Healthy Exposures

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