Recipe Author: Simmie Sinow
1 cup whole wheat flour
1 tsp baking powder
Artificial sweetener equivalent to 3 Tbsp sugar
1 cup yogurt
12 Tbsp Kefir (something extra more liquid: unsweetened almond milk would work well too)
2 cups shredded carrots
1 Tablespoon olive oil
1 Tablespoon flaxseed meal
1 cup Original Special K cereal (or oatmeal, for C2)
1 tsp cinnamon
1/2 tsp coconut extract
1/4 tsp black walnut extract (optional)
1 tsp vanilla extract
Combine all ingredients except the flaxseed meal and Original Special K cereal and mix well. I mix the dry ingredients together, then add the "wet" ingredients for a better blended batter.
After the batter is well mixed, add the flaxseed meal in and mix well; let the batter sit for about 5 minutes (the flaxseed meal will help thicken it up a bit), then mix in the Special K cereal and let it sit for another 5 minutes or so.
Spray your muffin tin well with a nonstick spray such as PAM (use the PAM for baking, not the olive oil or butter one). Then, using an ice cream scoop, for Jumbo muffins, put two ice cream scoops' worth of batter into each one of the 6 muffin tins; for regular sized muffins, use one ice cream scoop of batter in each muffin tin.
Bake at 350 for 30 to 40 minutes. Double-check your muffins with a toothpick and if the inside is still not done all the way, remove the muffins from the oven and put them sideways in the muffin tins and return to the oven for another 5-7 minutes.
3 cups of carrots does not work! There is a lot of water in carrots and the muffins do not bake well with 3 cups of carrots. 2 cups works much better.
I suggest you mix the yogurt and oil together, which will result in better consistency of the yogurt for this recipe; make sure to "cream" the yogurt well.
To make this C2 compliant, replace the Special K cereal with oatmeal.