Carrot Ginger Bran Muffins, with Hemp Seed

68e9a7c2-e4a4-45e3-b856-4059e4d188a1_zps728bd490When my Hubby and I lived in the hilly city of San Francisco, he loved to skateboard to work; work being the Nuero-Interventional Department at the local hospital. Yeah, picture it a 5 foot 7 burly biker-looking guy, with fully tattooed legs, dressed in scrubs gliding up and down the hills on a Sector 8 long board (that’s his skateboard). Most people would write him off with a chuckle, until they saw him scrubbed in, ready to assist the Nuero Surgeon on their procedure. Then, they’d learn not to judge a book by its cover. But, I digress.

Knowing that at the end of his ride, was an often 14 hour shift, followed by 24 hours of “on-call”, he often liked to stop at the “Pete’s Coffee Shop,” and grab an oh-so-yummy Carrot Ginger Muffin, and a cup of Major Dickinson Coffee. Now, we live 2500 miles away from that little coffee shop, and although he rides his bike to work here in Florida, the demands of his job are still just as serious. So, in my attempt to re-create that ritual of his SF days, I developed this recipe. I added in Hemp Seeds for protein, fiber, and the much-needed Omega 3’s. Its gives it a nutty flavor, similar to Walnuts. Give it a try!

Carrot Ginger Bran Muffins, with Hemp Seeds

(Full Recipe without photos at bottom of page.)02e725ac-8fab-429e-a1cd-5cbbc7a46adf_zps58218dda

Ingredients:
1.25 cups AP Flour
1 cup Bran
1 1/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 tsp ground Cardamom
2/3 cup Hemp Seed
3/4 cup Fat Free Milk (or 3/4 cup low-fat Buttermilk, & omit Vinegar below)
1 tbsp White Vinegar
2 tsp Ginger Juice (or 1 1/2 tsp ground Ginger)
1/4 Orange juice about 1 orange 
Zest from 1 orange

3 tbsp Local Honey- SO IMPORTANT THAT IT’S LOCAL! (Click here)
1/2 cup Brown Sugar
1/3 cup Veg. Oil
1 1/2 cup Shredded Carrots
 

Method:

Preheat oven to 350⁰. Line cupcake pan with papers. (6 jumbo, or 12 regular)

I buy my bran at Whole Foods in the gravity bins. Because its inexpensive, I can get a lot of it, and keep it in the freezer.

1.  In a large bowl, combine Flour, Bran, Baking Powder, Baking Soda, Salt, and Cardamom. Whisk together to combine. Add the Hemp Seed, and whisk in.  Set aside.

(Tip* I buy my bran at Whole Foods in the gravity bins. Because its inexpensive, I can get a lot of it, and keep it in the freezer.)

2.  Measure Milk into a liquid measuring cup. Add Vinegar and let sit a few minutes.

3.   Add Ginger Juice and Orange Juice to Milk, and set aside.

4.  In a medium bowl, whisk together Brown Sugar, oil, honey and zest. Add Milk Mixture to Oil Mixture, and whisk to combine.76a4501a-41a9-495b-8516-6f43da8e1539_zps47673aba

5.  Fold in Flour Mixture. Once all flour is wet, fold in shredded Carrot.0f0d1f5d-9114-40f6-a208-07ca2c4b4c23_zpsef650b57

6.  Using a large ice cream scoop, divide batter between 6 jumbo, or 12 regular cupcake cups. 7a18b57d-b116-4ea4-bf49-b6fa79edf697_zps83d178d9

7.  Bake until toothpick inserted in center comes out clean.
8.  Cool 5 mins in the pan. Remove from pan, to cooling rack, and cool completely.

(HOW TO FREEZE: Once completely cooled, freeze in a gallon size freezer bag. Pull out the night before you’d like to eat them, or one at a time. My hubby microwaves them for 30 seconds, then pops then in the toaster oven while he gets ready for work. Then its warm and ready to go when he walks out the door!)

Carrot Ginger Bran Muffins, with Hemp Seeds – Full Recipe without photos

Ingredients:
1.25 cups AP Flour
1 cup Bran
1 1/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 tsp ground Cardamom
2/3 cup Hemp Seed
3/4 cup Fat Free Milk (or 3/4 cup low-fat Buttermilk, & omit Vinegar below)
1 tbsp White Vinegar
2 tsp Ginger Juice (or 1 1/2 tsp ground Ginger)
1/4 Orange juice, about 1 orange
Zest from 1 orange
1/3 cup Veg. Oil
1/2 cup Brown Sugar
1 1/2 cup Shredded Carrots
 

Method:

Preheat oven to 350⁰. Line cupcake pan with papers. (6 jumbo, or 12 regular)

  1. In a large bowl, combine Flour, Bran, Baking Powder, Baking Soda, Salt, and Cardamom. Whisk together to combine. Add the Hemp Seed, and whisk in.  Set aside.
  2. Measure Milk into a liquid measuring cup. Add Vinegar and let sit a few minutes.
  3. Add Ginger Juice and Orange Juice to Milk, and set aside.
  4. In a medium bowl, whisk together Brown Sugar, oil, and zest. Add Milk Mixture to Oil Mixture, and whisk to combine.
  5. Fold in Flour Mixture. Once all flour is wet, fold in shredded Carrot.
  6. Using a large ice cream scoop, divide batter between 6 jumbo, or 12 regular cupcake cups.
  7. Bake until toothpick inserted in center comes out clean.
  8. Cool 5 mins in the pan. Remove from pan, to cooling rack, and cool completely.

(HOW TO FREEZE: Once completely cooled, freeze in a gallon size freezer bag. Pull out the night before you’d like to eat them, or one at a time. My hubby microwaves them for 30 seconds, then pops then in the toaster oven while he gets ready for work. Then its warm and ready to go when he walks out the door!)

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