The Great Experiment

I am not one to write a long story about my baking, so I will get to the oats of it right away.

I didn't have any eggs or buttermilk and I wasn't going out to buy any.

I did have:

fresh cranberries

carrots

Brown sugar

walnuts

yogurt

apple cider vinegar
and a new juicer

So, I researched recipes and couldn't find anything that suited my needs. I did however, find a recipe I liked:
Orriginal Recipe
and a website with egg substitution:

Egg Substitute Helper

It was quite easy to figure out the ratios of 

Moist Ingredients/Dry

And so I embarked on an experiment

Preheat oven to 350 F
Yield: 24

Ingredients: 
1/2 cup packed dark brown sugar
1/2 cup chopped walnuts
1/2 cup plain/vanilla greek yogurt
1 cup carrot grounds from juicer or food processor
1/2 cup carrot juice (if using a juicer)
1/3 cup canola oil
1/4 cup milk (doesn't matter what kind)
1 capfull of Apple cider vinegar
1/4 cup granulated sugar
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 cup fresh/frozen cranberries (or 1/2 cup of dried)
1 cup old fashioned rolled oats

Utensils:

• Mixer 
• Slow Juicer(food processor or grater) 
• Medium Muffin Tins 
• Cupcake Papers 
• Spatula 
• fork 
• Measuring spoons 
• Measuring cups 
• Liquid measuring cups 
• Oven 
• Cake tester, sharp knife or toothpick 
• Cooling rack 
• Lots of Love 

Prepare muffin tins with paper cups

Juice Carrots

In mixing bowl, beat to combine Brown sugar, carrots grounds, carrot juice, oil, vinegar milk and yogurt until combined.









In a large bowl, fork together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and pumpkin pie spice. Remove 1/2 teaspoon of the dry ingredients and toss with a fork the cranberries to coat. Fold in oats, walnuts and cranberries. 

Pour dry ingredients into wet ingredient bowl and and mix until just moistened.

Spoon batter into muffin cups. I found that I preferred to fill them 3/4 full unlike the photo above which was my original filling amount.

The original recipe uses a topping, however I was too lazy to make it!

Bake for 20-25 minutes, or until cake tester inserted into the center comes out clean.
Cool for about 5-10 minutes and then remove muffins to cool on a rack.

And it seems like the recipe was a success.

They came out moist, yet not too dense.

I would be curious to how the recipe would look if I used eggs instead of yogurt and vinegar...