SRC, my how we’ve grown! Those of you who haven’t heard of it, The Secret Recipe Club or SRC as it is now fondly called, was started by Amanda of Amanda’s Cooking
. With the number of participants growing each month, the Club now has it’s own website
. Its a really fun Club. Each month you are assigned a blog from which you need to pick out a recipe and recreate it and blog about it. You get to know so many wonderful people who you would have never interacted with otherwise. If you want to join in on the fun, click here
This month, I was assigned Louisa’s blog, Living Lou
. She’s just 18, but you’d never have guessed that looking at her work. She has some wonderful recipes which made picking one very challenging. I can’t wait to try some of her other goodies like her version of Cheese Garlic Bread, Spicy Chicken Skewers, Spicy Broccoli and so many more. Do stop by her space and check it out. You will definitely find some stuff you’ll want to make. For this month’s SRC submission, I decided to try out one of the many muffins she has posted on her site, the whole wheat carrot muffins. I made a few changes to the recipe, not because they were needed, but simply because I didn’t have a few ingredients on hand even though I’d planned to make these muffins and didn’t really feel upto going to a store to pick up the 2 things I replaced. **smiles sheepishly** That’s me, lazy ol’ me.
Back to food. The batter is really simple to put together and you’ll have a kitchen that smells delightful for hours after you’re done baking them. The muffins themselves are moist. I’ve tried a savory muffin in the past and didn’t have much luck with them. But these are nothing like that. They taste lovely – not too sweet, you get a delicate hint of cinnamon which is just divine. The nuts lend a nice bite and I managed to get a light little crunch on the top. I’d like to think of them as really healthy too, since this recipe calls for whole wheat flour and oats, which makes them perfect for breakfast. I am really pleased with the way these turned out. So thank you, Lou, for a delightful recipe and keep up the great job. I can’t wait to try out the other recipes that I’ve bookmarked.
Whole Wheat Carrot Muffins
Adapted from: Living Lou
Yield – 12 muffins
1 1/2 cups whole wheat flour
1 cup oats
1/4 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon powder
1/4 tsp salt
1 cup natural unflavored yogurt (The original recipe calls for 1 cup milk)
1/4 cup honey
1/4 cup vegetable oil
1 tsp vanilla
1 carrot, grated
1/2 cup cashew nuts, chopped (The original recipe uses walnuts)
Preheat the oven to 170ºC.
Grease a muffin tray or line with paper liners.
Mix the dry ingredients in one bowl and the wet ingredients in another.
Add the wet ingredients to the dry and mix gently until just combined.
Once combined, gently stir in the grated carrot and the nuts.
Don’t overwork your batter, or you’ll be stuck with some not so soft muffins.
Spoon the batter into the prepared muffin tin and bake for about 20 minutes or till a toothpick inserted in the muffin comes out clean.
Let it cool down a little before you try it. Trust me this will be hard to do based on how your kitchen smells at the moment.
Look at how moist the muffins are on the inside.
Don’t forget to spend a while and check on what the other participants have whipped up this month.