The Junior Farm Crew chows down on carrot muffins, fresh from the farm!
Wednesday kicked off the first Junior Farm Crew cooking session of the season at EarthDance Organic Farm School in Ferguson, where teens learn how to easily incorporate more veggies into their meals. On the menu this week: Awesome EarthDance Carrot Muffins.
Their time in the kitchen started with a trip up the farm hill to harvest the main ingredient where team members learned how to dig out this sweet, crisp root crop. After reading through the recipe, JFC members got to work shredding carrots, measuring ingredients, and mixing the batter by hand. As the muffins baked, Logan University Nutrition intern Theresa Mesler led a discussion on healthy eating habits and importance of a plant based diet.
Once the muffins were out of the oven, they didn’t even have time to cool before the first taste test. Two big thumbs up all around. EarthDance carrots are must for this recipe, so make sure you pick up eggs and carrots at the Ferguson Farmers Market this Saturday and learn more about the Junior Farm Crew!
Awesome EarthDance Carrot Muffins
½ cup organic raisins
1 cup warm water
½ cup all-purpose flour
½ cup whole wheat flour
1 ½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
2 pasture raised EarthDance eggs
½ cup vegetable oil
¼ cup brown sugar
1 ½ cups shredded EarthDance carrots
Combine raisins and water in a bowl and let soak for 15 minutes. Drain & set aside.
Preheat oven to 350 degrees & grease muffin tin.
In a large bowl, combine dry ingredients (flours, baking soda, baking powder, salt & cinnamon. In a separate bowl, combine eggs, oil, and brown sugar; beat well. Add wet ingredients to dry; mix until just moist. Stir in carrots & drained raisins.
Spoon into muffin tins (only fill each cup about ½ to ¾ full).
Bake for 30-40 minutes