Min datter liker når jeg lager ulike litt sunnere muffins som hun kan ta med seg som snack på skolen eller på jobben. Disse inneholder både gulrot, kanel, grovt mel og kefir.

Skolemuffins med gulrot
12 stk 
3 1/2 dl grovbakst mel
3 1/2 dl kefir
3/4 dl soja olje
1 egg
2 dl lys brunt sukker
1 ts vaniljesukker
1 1/4 dl finreven gulrot
2 1/2 dl hvetemel
1 ts bakepulver
1 ts natron
1/2 ts salt 
1 ts kanel

Varm ovnen til 180 grader.
Ta frem en muffinsform i teflon eller silikon og legg i papirformer.
Riv gulrot, sett tilside.
Visp sammen hvetemel, bakepulver, natron, salt og vaniljesukker i en bakebolle. Sett tilside.
Ha kefir og grovt mel i en annen bakebolle, rør og la det stå ett par minutter.
Tilsett så egg, sukker og gulrot. Bland alt lett sammen.
Ha i melblandingen i to omganger.Røren blir ganske tykk. 
Skje røren i formene, ca 3/4 fulle. 
Stek i ca 15-17 min på midterste rille. Avkjøl på rist.
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ENGLISH


Christmas break is over and I made this "back to school" muffins loaded with carrots, cinnamon,and whole wheat
for my daughter. She loved having different options to bring for lunch and snack both at school and at work.
"Back to school" Carrot muffins
12 muffins
1 1/2 cups whole wheat flour
1 1/4 cups buttermilk
1/3 cup vegetable oil
1 large egg
2/3 cup brown sugar
1 teaspoon vanilla extract
1/2 cup finely grated carrots
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon

Preheat oven to 375°F. Line a 12 non- stick muffins pan with paper cups.
In a mixing bowl, combine the whole wheat flour and buttermilk. Let stand for a couple minutes. 
In another mixing bowl whisk together all-purpose flour, salt, baking powder and baking soda.
Add oil, egg, brown sugar, vanilla and carrots to the buttermilk and whole wheat and stir until just combined. 
Stir in flourmixture.
Spoon batter into muffin cups, each 3/4 full. 
Bake for 15 to 17 minutes. Remove from oven and cool slightly. Transfer to a wire rack to cool completely.