Carroty Carrot Muffins

One of these days I'll figure out wake up early enough in the morning that I can actually sit down and eat a piece of toast for breakfast. I've never been much of a breakfast person though. This is not to say tht I don't like breakfast foods, or don't eat breakfast. It's just that I need to be up and about for a while before I eat something.

Sleep is a precious commodity in my world. I will take sleep over most other early morning activities. That's why I've got my morning routine down to a 17 minute science. Really sucks on days when the the overnight low was below -20 (i.e. every night from now until April) because I have to get up four minutes earlier to run out in my pajamas to start the car before I start getting ready. And there are still mornings when I'm ready to go before the car is. 2 more years of school. 2 more years. 2 more. 2 ...

Carroty Carrot Muffins

What You Need:

• 1 1/2 cups flour
• 1/2 cup ground flax seed

• OR 2 cups flour

• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp allspice
• 1 tsp vanilla
• 2 eggs
• 1/2 c carrot juice (or orange juice or milk)
• 1/2 c vegetable oil (I used peanut)
• 1/2 c unsweetened applesauce
• 1/2 c honey
• 1 1/2 c grated carrots (at least)

Nope, no sugar at all. And no dairy. These will never be entirley vegan though (even if you did use some kind of egg substitute) because of the honey. Poor little worker bees, working so hard.

What You Gotta Do:

Preheat the oven to 350. (and yes, I really did remember)

In a small bowl, combine the flour, flax seed, baking soda, baking powder, and the salt.

A whisk works well for this.

In a large bowl, dump in everything else except the carrots.

Whisk this all together. The spices really contribute to the colour.

Tip the floury stuff from the small bowl into the wet eggy stuff in the large bowl. Mix this with a whisk. Yes, I know I'm making muffins which only need to be just-mixed. It is possible to merely stir things with a whisk.

What you can't do with a whisk really, though I suppose if you really wanted to you could probably pull it off, is fold. Fold the grated carrots into your just-mixed batter.

The balance of my bag of baby carrots only made for about 2 cups of grated carrots. This recipe can definitely take more than that.

You should end up with enough batter to generously fill 12 muffin cups. (I think I may try this as a snack cake next time. The texture is soft and cake like.)

Bake them for about 20 minutes at 350. Then let them cool a bit before you try taking them out of the pan. If you use the paper cups, you can get them out right away, but I prefer my muffins without cups.

These are fabulous with a bit of cream cheese on them.

This recipe is decidedly not sweet, but it's also not savoury. You could add chocolate chips, dried fruit (I'm thinking chopped apricots would be very tasty in them), or even nuts (weirdo).

You could probably even top them with cream cheese icing and pass them off as a carrot cake. Sneaky.

How do you hide vgetables?

It's way easier if you get a third involved

So, it's only 3 weeks into the semester and I'm putting up a tip for my weekly post. Taneasha only thinks she wants to kill me. Next week, she'll see the wicked amazing dish I made that's taking a long time for me to get all together into one post.

For now, I thought I'd show you a little trick you might like to turn when you're separating eggs.

So, there's the yolk and the white and usually a bowl for each. But, what happens if you add a third to this happy little pair?

Part of the issue with separating eggs is that sometimes the yolk breaks. Especially when you're just starting out with baking and learning new techniques. I mean, juggling a delicate sac filled with gooey fluid between two tiny fragile cups with sharp edges? Does not sound easy. That's why sometimes it's handy to get a third party involved.

So, get yourself an egg. Gently tap it on the edge of a bowl to crack it, and then carefully pry the halves apart.

You're going to want to do this over a bowl because the white will immediately start to ooze out.

Now, gently ease the halves to the right and tip the yolk into the half shell in your right hand. More white will fall into the bowl.

Tip the other way and transfer the yolk to the left half of the shell. After doing this a couple times, you'll have all the white in the bowl and nothing left in the shells but the yolk.

Dump the yolk into the second bowl.

You just separated an egg!

But, you've got three more to go! I don't know, maybe you're making ice cream or merengues or something...

Before you grab another egg, grab another bowl.

Set your bowl of white aside and start the process again over the newly introduced third bowl.

When you've got your second egg separated, you'll have one bowl with 2 yolks, and two bowls with 1 white. Combine all the white into one bowl, whichever one you want.

Now you're back to a white bowl, a yolk bowl, and an empty bowl.

Why? Well, because if, as you were passing that delicate yolk back and forth over sharp edges, you happned to break the yolk as you were working over a bowl of egg white, you'd end up with a bowl of egg white and some yolk. That's kinda the opposite of separating eggs.

Sharp edges, see:

And it can be disastrous if you're trying to collect whites to whip into some kind of delicate and frothy delightful dessert.

By having a special third bowl to hover over while you're doing the separating, you're much less likely to end up contaminating your whites with yolk. I mean, if you're separating 5 or 6 eggs and on the last one you end up with yolk in the whites bowl... you're going to have to make a lot of bread pudding (sweet or savoury) to use all that egg.

So, 3 bowls: one for whites, one for yolks, and one to separate over. Best threesome ever.