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The Baking Podcast


Welcome to The Baking Podcast Website!

Sep 7, 2017

This week Taunya prepares one of the healthiest muffin recipes given to her by one of our listeners; and if you like veggies, you'll want to try this recipe!

Taunya & Melody also announce this week’s BAD ASS BAKER AWARD!! If you would like to be a badass baker join our facebook group “The Baking Podcast” and post your triumphs, challenges, and fails, all 3 of these things lead to badassness.

You can also email us your pics and story or tag us on Instagram!

The sisters also give an update on the business.

You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you!

 

Beet Carrot Seed Muffins (Makes 12)

Ingredients:

1 cup AP flour

1 cup Whole Wheat Flour

2 Cups Assorted seeds (sunflower, flax, pumpkin, etc)

1 tbs cinnamon

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1/3 cup sugar

2/3 cup vegetable oil

4 eggs

1 tsp vanilla

1 cup unsweetened apple sauce

*2 cups grated carrot

*2 cups grated beet

¾ cup chopped dried apricot (you can sub for any dried fruit

 

Method

  1. Preheat oven to 325.
  2. Soak your dried fruit in water for about an hour
  3. Mix together your wet ingredients (including sugar)
  4. Sift together your dry ingredients and then fold in wet mix
  5. Scoop into lined muffin pans and bake for 30 to 45 minutes or until toothpick comes out clean

*sub the veggies or modify the quantity as you like, making sure you have 4 cups to work with

Store in the fridge (veggies make this perishable)