Carrot Ginger Nine Grain Muffins

We’ve been on a muffin kick of late at the workplace, so I had to see if I could up the bar just a little bit with something along the multi-whole grains line.

These turned out quite good in fact, and I hope you’ll try them.

I used the 9-Grain flour blend from King Arthur Flour. I love working with some of these really intriguing whole grain blends offered by King Arthur, as I’m also looking to up the flavor in addition to banning the plain, the white, the refined, the blah from my diet for something nutritionally richer.

These were ever so light, with a really nice rise, and were very tender crumb and even texture. The flavor was balanced and wonderful, especially the day after - I baked Sunday and took them to work on Monday.

The recipe follows:

Carrot Ginger Nine Grain Muffins

1-3/4 cups King Arthur Nine-Grain Flour, or a combination of Whole Wheat, White Whole Wheat

1/2 cup Barley Flour

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Butternut squash, apple and curry bisque

Have you been tempted to buy one of large containers of cut up butternut squash at Costco? I did and here’s a great way to use it that everybody in the family will like.

You can easily adapt this to what you have handy, substituting any favorite fall squash, apples, pears or even canned squash or pumpkin.

2 tablespoons of olive oil

1-1/2 cups finely chopped white onion

1 cup chopped carrots

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