March’s Delicious Delight: Colorado Proud Carrot Rye Muffins You’ll Love!

Broomfield, Colo. — Why not dive into the world of ancient grains with our scrumptious carrot rye muffins? These eco-friendly delights celebrate local ingredients while supporting sustainable practices. The combination of hearty rye and White Sonora flour with sweet carrots creates a rich breakfast option. The denser texture of the flours adds a lovely depth, while the carrots keep each muffin moist and delicious. Add warm spices that linger on your taste buds, and you’ll find these muffins calling you long after breakfast. Drizzle with honey or sprinkle some nuts on top for a sweet crunch!

Leading the way is the Rye Resurgence Project, promoting high-alpine Resurgence Rye for a sustainable future in the San Luis Valley. This unique grain thrives in dry, high-altitude conditions, needing less water and fewer chemicals than other grains. Its extensive roots help the soil stay healthy and prevent erosion. Supporting Colorado-grown rye means backing local farmers and eco-friendly practices.

This recipe showcases White Sonora flour, a heritage grain introduced to the Southwest by Spanish missionaries. It’s among the oldest wheat varieties in North America. You can find rye and White Sonora flour through the Colorado Grain Chain, a nonprofit that boosts the value of Colorado-grown grains. You can find these flours at your local health food store.

Carrot Rye Muffins

Shared by local Colorado Grain Chain with Paula Thomas

Yield: about 18 muffins
Prep time: 15 minutes
Bake time: 15-18 minutes

Ingredients

• 1 ½ cups White Sonora or all-purpose flour
• ½ cup rye flour
• 2 tsp baking powder
• 2 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp grated nutmeg
• 4 eggs
• ½ cup sugar (organic, fair trade)
• ½ cup oil
• ¼ cup yogurt (use extra oil for a dairy-free version)
• 1 tsp freshly grated ginger (or ½ tsp dried ground ginger)
• 3 cups finely grated carrots

Directions

1. Preheat your oven to 375°F.
2. Prepare a muffin pan with liners or grease it.
3. In a bowl, mix the flours, baking powder, baking soda, salt, and spices. Set aside.
4. In another bowl, whisk the eggs and sugar until frothy. Slowly add the oil, then stir in the yogurt until smooth.
5. Combine the dry mixture with the wet ingredients, mixing gently until just combined. Fold in the grated carrots and ginger.
6. Scoop batter into the muffin molds, filling each about two-thirds full.
7. Lower the oven temperature to 365°F and bake for 15-18 minutes, rotating halfway through.

Pairing Suggestions

For a lovely brunch, enjoy these muffins with a mimosa made from local Vinnie Fera Brut Rose or Blanc de Blancs. For a non-alcoholic option, try fresh juices from Big B’s Colorado Fruit Juices or Peak Press Juicery. Both options beautifully enhance the flavors of our muffins and celebrate Colorado’s local produce.

For more delicious recipes, check out ColoradoProud.com.