Macrina Bakery's Rocket Muffins
  • ¾ cup hazelnuts, toasted, chopped
  • ¾ cup all purpose flour
  • ¾ cup dark rye flour
  • 2 tbsp light brown sugar
  • 1 tbsp baking powder
  • 2½ tsp baking soda
  • ¼ tsp salt
  • 1½ cup rolled oats
  • 3 medium carrots, grated
  • 1 small, ripe banana, mashed or pureed
  • 2 eggs
  • ½ cup vegetable oil
  • ½ cup molasses
  • ½ cup buttermilk
  1. Preheat oven to 350F. Spread hazelnuts out on a baking sheet and roast until they're golden brown and fragrant (about 15 minutes). Cool slightly and remove the skins by rubbing nuts together in a clean dish towel. Chop coarsely and set aside.
  2. Whisk the flours, brown sugar, baking powder and soda, and salt together in a large bowl. Add the oats, nuts, and carrots; toss together with a spoon or your hands until the carrots are well coated with flour.
  3. In a medium bowl, beat the eggs. Whisk in the banana, oil, molasses, and buttermilk until thoroughly combined.
  4. Add the liquid mixture to the dry mixture, stirring with a fork until the batter just starts to come together.
  5. Spoon the batter into a paper liners in a muffin tin, filling the cups to the top. Bake until the muffins are deep brown and spring back when pressed lightly with a finger, 15-20 minutes. Cool on racks.
Recipe by Sprung At Last at