Cornmeal and Buckwheat Carrot Raisin Loaf
summerbreakfastAmericanvegetarian
- Author
- Martha Rose Shulman
- Yield
- 12 muffins, 18 mini muffins
Ingredients
produce
- ✓300 grams Carrots (Shredded)
protein
- ✓2 eggs
dairy
- ○360 grams buttermilk or kefir
grain
- ✓125 grams buckwheat flour
- ○85 grams cornmeal
- ○65 grams whole-wheat or einkorn flour
pantry staple
- ✓2 grams baking soda (½ teaspoon)
- ✓100 grams honey (mild, such as clover)
- ○50 grams canola or grape seed oil (or grape seed oil)
- ✓15 grams baking powder
- ✓4 grams salt (rounded ½ teaspoon)
other
- ○1/2-1/4 c Golden raisins
Instructions
- Preheat oven to 350 degrees. Oil or butter loaf pan. Sift together whole wheat flour, buckwheat flour, salt, baking powder and baking soda into a medium bowl. Stir in cornmeal.
- In a separate large bowl whisk eggs with buttermilk or kefir, honey, and oil. Quickly stir in flour mixture. Fold in carrots and raisins.
- Fill loaf pan but leave a little space at the top (there’s usually a little extra batter). Bake 55 minutes, or until lightly browned and well risen. Remove from the oven and if muffins come out of the tins easily, remove from tins and allow to cool on a rack. If they don’t release easily, allow to cool in tins, then remove from tins.