Costco sometimes has some interesting stuff, and I purchased a package of goldenberries because, among other things, there's no added sugar.^[1]

This recipe was kind of experimental, but I was really happy with the way the frosted flakes lightened the batter and added crunch. I had a number of goals with these muffins: start attacking the 3 huge bags of breakfast cereal the wizard no longer wanted since developing lactose intolerance; use some old “baby” carrots (those peeled snack sized ones) and sour milk, and see about incorporating goldenberries into things.

carrot spice muffins with commercial cereal and goldenberries (plus the usual suspects, of course.)

Ingredients:

• several grinds of black pepper (no, really.)
• 2 t ground cinnamon
• 1/4 t ground star anise
• 1/4 t ground nutmeg
• 1/4 t baking soda (to counteract the acid in the soured milk)
• 1/2 t salt
• 1-1/4 t baking powder
• 1 C whole wheat flour
• 2 T ground flax, optional
• 1 T chia seeds, optional
• 1 C frosted flakes or similar sweetened cereal
• 1 C carrots, finely chopped^[2]
• 1/3 C dried goldenberries, chopped^[3]
• 2/3 C raisins
• 3/4 C walnuts, coarsely chopped
• 1 egg
• 1 T canola oil
• 2 T molassus
• 1 t vanilla
• 3 T buttermilk or soured milk
• pam

Method

• set oven to 375
• measure out dry ingredients, grind out any lumps, mix
• beat egg with oil; mix in other wet ingredients
• add wet ingredients to dry, stir with spatula till just moistened
• add carrot, dried fruit and nuts, stir in
• spray muffin tin generously with pam, distribute batter into the 12 cups
• bake around 13 minutes or until a deep golden brown

Unless otherwise noted, text, image and objects depicted therein copyright 1996--present sylvus tarn.