Saturday, November 6, 2010

Egless Cranberries Carrot Kefir Muffins

I have been working hard last week so my time  was limited to cooking, not enough to take and edit pictures. But, it's Saturday again, so I can afford to spend some time taking pictures. The difference between this weekend and last weekend, is the amount of food in my fridge: lots versus zero. Well, except for some shredded carrots from yesterday's salad, a cup of kefir, a cup of milk (which I would not necessarily trust drinking straight out of the fridge), some cranberries (which I am always temped to buy but I never know how to use) and no eggs. So here's what I came  with:

Yields: 12 large muffins
Total time: 30-40 minutes
Active time: 15 minutes

  • 1 1/2 cups of AP flour 
  • 1/2 cup of whole wheat flour
  • 2/3 cups of sugar
  • 1 1/2 tsp of baking soda
  • 1/2 tsp of baking powder
  • 1/4 tsp of salt
  • 3 Tbsp of butter (melted)
  • 1 1/4 cups of kefir
  • 1/4 cup of milk
  • 1 cup of coarsely chopped cranberries
  • 1 cup of shredded carrots
  • Turbinado sugar to sprinkle on top 

  • Preheat the oven at 350F. 
  • Mix all the wet ingredients, whisk until well incorporated. Combine the dry ingredients in a separate bowl. 
  • Add the dry flour mixture to the wet ingredients, it will start bubbling. Add cranberries and carrots. Evenly distribute the batter in a muffin pan and sprinkle each muffin with Turbinado sugar.
  • Bake immediately for 20-25 minutes (or until it passes the toothpick test).