Recipe: Walnut Carrot Cake Muffins or Snack Cake (using olive oil, honey and whole wheat pastry flour)

WALNUT CARROT CAKE MUFFINS

2 cups firmly packed finely grated carrots
Juice of 1 large orange
2 teaspoons vanilla extract
1/4 cup light olive oil
1 cup honey, liquefied in microwave (30 seconds)
1/2 cup crushed or chopped pineapple, drained
1 cup unbleached white flour
1 1/2 cups whole-wheat pastry flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
3/4 cup California walnuts, chopped

Preheat oven to 350 degrees F.

In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.

In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts. Blend the dry ingredients into the carrot mixture, stirring until just mixed. Pour the batter into a 12-cup muffin pan lined with paper liners. Fill muffin cups 2/3 full.

Bake for 30-35 minutes.

VARIATION:

WALNUT CARROT CAKE SNACK CAKE:
You can also pour the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from oven, let cool slightly, cut into 12 pieces, and serve.

Makes 12 muffins
Adapted from source: California Walnut Board