Centennial State News

The March Colorado Proud Recipe of the Month features Carrot Rye Muffins, highlighting the use of local ingredients with a focus on sustainability. The muffins combine rye and White Sonora flour with carrots to create a breakfast option that is both flavorful and eco-friendly. The recipe suggests adding honey or nuts for additional sweetness and texture.

The Rye Resurgence Project, led by women, promotes high-alpine Resurgence Rye as a sustainable grain in the San Luis Valley. This grain requires less water and fewer pesticides than others, supporting soil health and preventing erosion. Choosing Colorado-grown rye helps support local farmers and environmentally friendly practices.

White Sonora flour, introduced to North America by Spanish missionaries in the 1600s, is another key ingredient. Both rye and White Sonora flour can be sourced from the Colorado Grain Chain or local health food stores.

Colorado Proud encourages residents to connect with local farmers through their Farm Fresh Directory available in English and Spanish. Consumers are also urged to check out Colorado Proud for more information on local producers.

The recipe for Carrot Rye Muffins was shared by Paula Thomas of the Colorado Grain Chain. It yields approximately 18 muffins with a preparation time of 15 minutes and baking time between 15-18 minutes.

For those looking to enhance their brunch experience, pairing suggestions include mimosas made with Vinnie Fera Brut Rose or Blanc de Blancs, as well as non-alcoholic options like Big B’s Colorado Fruit Juices or Peak Press Juicery.

More recipes can be found at ColoradoProud.com.