It is a never-ending quest to make things that are of consistent yumminess. I often find myself making (and giving) similar versions of the same muffins and/or cupcakes, so I wanted to branch out and actually make some things from my stock of cookbooks.
I began with carrot-raisin muffins from VwaV made with spelt flour. The muffins were pretty tasty, but were lacking something in texture, even with two cups of chopped carrots. I liked the spice mixture/amount (simply cinnamon and nutmeg) and the overall flavor, but it needed something.
In the second batch of the same muffins, I wanted to add both bulk and depth-of-flavor, so I mixed in some buckwheat flour and ginger for flavor, with some ground almonds and some ground flax seeds for texture. The results were a slight improvement over the original: not as bulky as I would have thought, and there was only a slight taste difference (with the buckwheat giving in some depth, but not overpowering the softness. Also, it is not very sweet, unless you get a bite with a raisin. If you like your muffins sweeter, I would use about 1/2 cup sucanat instead of the recommended 1/4 cup. The adapted recipe is as follows.
carrot-raisin muffins (adapted from VwaV)
1/2 cup raisins
1 1/2 cups spelt flour
1/2 cup buckwheat flour
1/2 cup ground roasted almonds
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp dried ground ginger
1/4 tsp nutmeg
1/4 -1/2 cup sucanat
1/2 tsp salt
1 1/4 cup ‘milk’ (soy, nut, hemp, etc) (i used half soy, half hazelnut)
1 tbsp ground flaxseeds (I think using 2 tbsp might make it a bit bulkier)
1 tsp vanilla
2 cups grated carrot
2 tbsp ground almonds
1 tsp whole flax
1 tsp sucanat
soak the raisins in hot water on the side, then preheat your oven to 400. grease your muffin pan or loaf pans, or use silicone cups.
mix all the dry ingredients together, except for the flaxseeds; make a well in the center of the dry ingredients. in a separate bowl, mix the flaxseeds with the milk well; let them sit for a minute. add the oil and vanilla to the flax/milk, then add the wet ingredients into the dry, mixing gently, then toss in the carrots. drain the raisins and add those to the batter.
fill your muffin tins 3/4 full; i also topped mine with a mix of ground almonds, whole flax, and some sucanat, just to make it pretty. bake for 20 minutes; if using small loaf pans, bake for 25 minutes.