Whole wheat carrot cake muffins with raisins, walnuts, spices and raw brown sugar.
I have never been a fan of baking. Mainly because to make a baked good truly taste delicious, you need all those “goodies” that I try and avoid or find alternatives for. To make these muffins I followed a recipe from the New York Times and augmented a few things. These muffins did not contain much sugar, nor did they contain white flour or butter. They did have low fat buttermilk (which has no butter, is low in fat and is a good source or probiotics), canola oil and two eggs. Needless to say, the outcome was a little disappointing and could have used the addition of all-natural pineapple juice plus chunks of pineapple for added moistness and sweetness. The muffins did taste good toasted and dressed up with some laughing cow light spread, which emulated cream cheese frosting!
Most people are aware of the benefits of carrots and associate the benefits of beta-carotene with eye health. Beta-carotene, which is an orange pigment, is a precursor to Vitamin A and is made by plants. Because it gets stored in fat just beneath the skin, eating excessive amounts of carrots, sweet potatoes, pumpkins or cantaloupe can impart a lovely sallow yellow color to your skin. Vitamin A plays a critical role in optimal health. Its versatility ranges from its role in vision, immunity, protein synthesis, cell growth and reproduction. A common symptom of vitamin A deficiency is night blindness, which is the lag in time it takes your vision to recover after being exposed to a bright light in a dark setting.
Beta-carotene is an antioxidant and may protect you from certain cancers and heart disease. This crunchy root vegetable can impart external benefits as well, and supports healthy skin, hair and nails.
And that’s what’s up doc.
