The Everything Muffin

These muffins have a lot going on, but it really works. They're like the Everything Bagel, but a muffin. Part carrot, part banana, part pecan- not to mention the oats, molasses, and buttermilk. Each of these ingredients could be the dominant ingredient in a muffin, but this one includes them all. One of these muffins would qualify as some kind of power/energy breakfast, but they definitely don't taste like they're a healthy substitute. These muffins were a hit when I made them - great for a quick, satisfying breakfast, and just as great topped with ice-cream for dessert (kind of like a carrot-banana-pecan cake)! And if you're still looking for something to add, try topping with raspberry jam!

RECIPE: The Everything Muffin
makes 12 standard-size muffins

INGREDIENTS:
3/4 cup pecans, toasted and finely chopped
3/4 cup all-purpose flour
3/4 cup whole-wheat flour, whole-wheat pastry, or use more all-purpose
2 tablespoons brown sugar
1 tablespoon baking powder
2.5 teaspoons baking soda
1/4 teaspoon salt
1.5 cups rolled oats
3 medium carrots, grated
1 small ripe banana, mashed or pureed
2 eggs
1/2 cup canola or vegetable oil
1/2 cup molasses
1/2 cup buttermilk

DIRECTIONS:
Preheat oven to 350F. Brush the insides of a muffin tin with canola oil.

Sift (or whisk together) the flours, brown sugar, baking powder, baking soda, and salt into a medium bowl. Add oats, chopped nuts, and grated carrots. Toss until ingredients are combined.

In a separate bowl, combine banana, eggs, canola oil, molasses, and buttermilk. Mix fully with a whisk. Add mixture to the bowl of dry ingredients and stir just until batter comes together, taking care not to overmix.

Scoop batter into oiled muffin tins, filling them to the top. I have an ice-cream scoop that works well for this. Bake on center rack of oven for about 25 minutes, or until tops are deep brown. Let cool for 10 minutes, then gently remove each muffin from the pan. Slide a fork or knife down the side of each muffin and gently lift it out of its mold.

STORAGE:
Store at room temperature, covered for about 5 days.