Page 57 - #MyMustard Recipe Book

INGREDIENTS INSTRUCTIONS
1 cup (250 mL) all-purpose flour 1 cup (250 mL) whole wheat or
multigrain flour
4 cup (60 mL) ground flaxseed
3 cup (75 mL) granulated sugar
3 cup (75 mL) packed brown sugar
2 tsp (10 mL) ground cinnamon
2 tsp (10 mL) yellow mustard seed, plus more
for sprinkling
1 tsp (5 mL) ground ginger
1 tsp (5 mL) dry mustard powder
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
2 tsp (2 mL) salt
1 cup (250 mL) chopped pitted dates
1 cup (250 mL) chopped walnuts or pecans 2 large eggs
12 cups (375 mL) buttermilk
3 cup (75 mL) canola oil
1 tsp (5 mL) pure vanilla extract
3 cups (750 mL) grated carrots
SuBStitution: Can use spelt flour, oat bran or bran instead of the flax seed.
1. Line 2 muffin tins with paper liners, or grease well with butter.
2. Preheat the oven to 375°F (190C).
3. Combine all of the dry ingredients (all-purpose flour to
salt) in a large bowl.
4. Stir in the nuts and dates.
5. In a medium bowl, whisk the eggs with the buttermilk,
oil and vanilla.
6. Pour over the dry ingredients and stir just to combine. 7. Gently stir in the carrots until well mixed.
8. Scoop into the prepared muffin tins so they are about
w full and sprinkle each with yellow mustard seed. 9. Bake for about 18-22 minutes or until a toothpick
inserted in the middle comes out clean.
10. Remove from the oven and let cool on a wire rack for
about 10 minutes, then remove the muffins from the tins and let cool completely.
Makes 16 large muffins or 24 small muffins
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