Found on Allrecipes but I have modified the ingredients
- 1/2 cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup plain yogurt
- 1/4 teaspoon nutmeg ground
- 2 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1 cup carrot shredded
- 3/4 cup honey
- 3 egg
- 1 1/2 cup whole wheat flour
- 1 1/2 cup oat flour
- 2 1/2 teaspoon cinnamon ground
- 1 cup zucchini shredded
- 1/2 cup semisweet chocolate chopped
- 1/4 cup quinoa
- 1/8 cup flax seeds ground
- Carbohydrate 252.978203158326 g
- Cholesterol 3.67500000468266 mg
- Fat 70.3733534118781 g
- Fiber 28.86747372679 g
- Protein 37.3099983123383 g
- Saturated Fat 13.434913880879 g
- Serving Size 1 1 Dozen (765g)
- Sodium 34403.8743622058 mg
- Sugar 224.110729431536 g
- Trans Fat 3.21743855372659 g
- Calories 1703 calories
Step-by-step
- Preheat oven to 400F (200?C). Lightly grease 24 muffin cups
- In a bowl, sift together the flour, whole-wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, honey, and vanilla.
- Mix the flour mixture in to the egg mixture.
- Add the quinoa and flax seeds
- Fold in the zucchini, carrots, and chocolate.
- Scoop the mixture in the prepared muffin cups
- Bake 18-20 minutes in the preheated oven, until a toothpick is inserted in the centre of a muffin and comes out cleanly. Cool 10 minutes before transferring to a wire tack to cool.
Chemical interactions between honey, yogurt, and ground spices dictate the final crumb density. Lactic acid present in plain yogurt interacts directly with alkaline sodium bicarbonate to tenderize the gluten strands derived from the whole wheat flour. Honey introduces fructose, which absorbs ambient moisture during baking and retains it over multiple days. Spices like ground cinnamon and nutmeg contain volatile oils that dissolve more effectively in the vegetable oil and egg lipid phase than in water, distributing aromatic compounds evenly throughout the flour mixture before the starches fully gelatinize.
Second-day transformations benefit significantly from proper cooling and containment strategies. Allowing the baked goods to rest inside their tins for ten minutes permits internal steam pressure to subside without causing the outer crusts to become soggy. Transferring them subsequently to a wire rack stops residual bottom-pan condensation from ruining the exterior texture. Storing the cooled items in an airtight container at room temperature for up to three days preserves the moisture barrier established by the applesauce and honey.
Reheating day-old portions restores the structural integrity of the crumb. Exposing a room-temperature muffin to a 350-degree oven for five minutes reactivates the remaining fats and softens the crystallized sugars. Avoid microwave heating for this specific formulation, because steam accumulation will rubberize the multigrain exterior and dissolve the semi-sweet chocolate pockets prematurely.
