Multigrain Carrot, Date and Mustard-spiked Muffins

Hearty and nutritious, these muffins make a quick grab-and-go breakfast or great afternoon snack. Studded with nuts and yellow mustard seed for crunch, the muffins also have a delicious sweetness from the carrots and dates, and the benefit of being packed with whole grains. These muffins are lovely on their own, or with a good cup of coffee, but lightly spread with butter or cream cheese they are magnificent. This recipe makes a large batch, but the muffins freeze well and can be enjoyed when you’re on the go. Instead of flax seed, use spelt flour, oat bran or wheat bran.

Preparation Time:15 minutes
Baking Time:25 minutes

1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole wheat or multigrain flour
1/4 cup (60 mL) ground flaxseed
1/3 cup (75 mL) granulated sugar
1/3 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
1/2 tsp (2 mL) salt
1 cup (250 mL) chopped pitted dates
1 cup (250 mL) chopped walnuts or pecans
2 large eggs
1 1/2 cups (375 mL) buttermilk
1/3 cup (75 mL) canola oil
1 tsp (5 mL) pure vanilla extract
3 cups (750 mL) grated carrots

Line muffin tins with paper liners, or grease well with unsalted butter.
Preheat the oven to 375°F (190C).
Combine all of the dry ingredients (all-purpose our to salt) in a large bowl.
Stir in the nuts and dates.
In a medium bowl, whisk the eggs with the buttermilk, oil and vanilla.
Pour over the dry ingredients and stir just to combine. Gently stir in the carrots until well mixed.
Scoop into the prepared muffin tins so they are about 3/4 full and sprinkle each with yellow mustard seeds.
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.

Recipe courtesy of the Saskatchewan Mustard Development Commission. 

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Author: Anita

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