Daily Recipe: Purple Carrot Muffins
The sun is out again, it’s almost the weekend, and we got in beautiful purple carrots from Johnson’s Backyard Garden. All signs point to a good day.
Here’s a fun fact about carrots. Before the 17th century, almost all carrots cultivated were purple. The orange carrots we’ve grown to know and love weren’t cultivated until the late 16th century.
Dutch growers took mutant strains of the purple carrot, including yellow and white carrots and developed them into the sweet, orange variety we have today.
Some people say that the orange carrot became so popular in the Netherlands as a tribute to the emblem of the House of Orange and the struggle for Dutch independence.
They may have also become popular due to the fact that they were sweet and provided more food per plant than their purple counterparts. Either way, the orange carrot took the main stage, but we’re glad the purple variety is making a come back.
In researching the wonders of carrots we came upon a list of fun carrot facts (who knew there were so many?) We’ve all heard the story that eating carrots improves your eye sight. It turns out that this myth started during WWII. British gunners were able to locate and shoot down German planes at night due to the invention of radar, which the Germans knew nothing about. To cover up the invention, the British air ministry spread the word that a diet of carrots improved night vision and helped their pilots see German bombers attacking at night.
You learn something new everyday.
Although carrots don’t magically improve your eyesight, they are nutritional power houses. Purple carrots have even higher antioxidants than orange carrots, and have anti-inflammatory properties. These purple beauties contain high doses of Vitamin A, which helps in the prevention of blood clots. They also contain vitamin B, C and are a good source of fiber. Medicinally, they’ve been used in treating intestinal parasites, indigestion and constipation.
Bottom line, purple carrots are beautiful and good for you. Win, win.
We’re offering up a recipe that features them in a baked good. Perhaps not the healthiest way to eat the carrot, but we like to give you a variety of ways to eat vegetables. And if you have a picky kid who baulks at the idea of vegetables, this can be a way to sneak some extra nutrition into their diet.
Purple Carrot Muffins with Coconut and Currants
From: A Meandering Mango
- 1.5 cups flour (half millet, half plain)
- 1/2 cup coconut
- 2 tsp baking powder
- pinch of sea salt
- 1/3 cup raw sugar
- 2 eggs, lightly beaten
- 1 cup yogurt
- 1 tsp vanilla extract
- 1/3 cup oil
- 2 medium purple carrots (grated)
- 1/3 cup dried black currants
Preheat oven to 350 degrees F. In a medium bowl, sift in flours, add coconut, baking powder, salt and sugar. Stir to combine. In a separate bowl, add wet ingredients. Add in eggs, yogurt, vanilla, oil and combine well. Add wet ingredients into dry and mix well but be careful not to overwork as it will toughen the texture of the muffins. Add in grated carrots and currants. Mixture should be thick but not too dry. Place into the muffin pan and bake for 25-30 minutes or until the toothpick comes out clean. Take out and let cool. Keep in the fridge and they will keep for 2-3 days.