Recipe for Carrot Yogurt Muffins

Spiced Carrot Muffins 

 These took a little work, but THEY ARE SO WORTH IT.  I usually substitute applesauce for oil in muffins, but the 4 tablespoons of butter are so worth it.  I also found some leftover cheesecake topping or crust that my lovely friend Amanda left in my fridge.  Yes.  The perfect match. 

1/2 cup whole wheat flour +1/2 cup white flour +3/4 cup mix of bran flakes, steel cut oats, flax seed meal  (OR 1 3/4 - cups all purpose flour)
3/4 cup brown sugar
2 - teaspoons baking powder
3/4 - teaspoon baking soda
1/2 - teaspoon salt
2 - teaspoons pumpkin pie spice
3/4 - cup plain or greek yogurt
4 - tablespoons unsalted butter, melted
1/2 - teaspoon vanilla extract
1 - large egg
1/4 - cup orange juice (OR milk)
2 - cups peeled, shredded carrots or 3/4 - cup pureed carrots
1/2 - cup raisins, optional
1/2 cup crumbled unbaked graham cracker crust, optional BUT DO IT

Preheat oven to 370. Line 12 cups of a standard muffin tin with paper liners; set aside. If not using muffin liners spray each muffin tin with baking spray. In a large bowl, stir together flour, sugars, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.

In a separate bowl, whisk together yogurt, orange juice, butter, egg and vanilla. If using pureed carrots add the pureed carrots to the wet ingredients.

If using shredded carrots fold into the batter last. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in shredded carrots and raisins if using.

Spoon batter into prepared muffin cups and bake for about 20 minutes or until golden brown or when a toothpick inserted comes out clean.

I had to use a small spatula to get them out of the pan because they were very moist, but they held their shape.
















(Adapted from Martha Stewart and mommyskitchen.net) 

Carrots and Post Vacation Stress Disorder

We bought carrots in bulk because Samm has cut out all carbs for a while.  I have NOT cut all carbs, however, and I was craving muffins, which I often do!  so this morning I decided, I'll make carrot muffins.
I'll be honest.  I almost lost it in the process.  I burned the carrots when I tried to steam them.  I poured the brown sugar into the flour mixture before I realized it was essentially a pile of rocks.  I couldn't get the food processor lid on.  Couldn't find the baking powder.  And in the midst of this (fairly close to the beginning)  Mary Lou began wailing dramatically for no discernable reason.  Crying. Bloody. Murder.


I felt certain the gods didn't want me to have carrot muffins.

But.  The carrots (burnt as they were) and I prevailed!

I had to toss Lulu in a bath with baking soda (what won't that solve, I ask?)  And we made it!
And...again being honest here...the muffins were ridiculously good.  Here is the recipe...

Life has been slowly easing back toward normal.  We spent 10 days seeing Samms family and the coast in California. Then samm went to Chile for 9 days and Lulu and I flew home.  We made a very fancy welcome home banner for samm because he was sorely missed.

And now we are back in business as it were. Naps.  Farmers markets.  Playdates.  Big stuff.
 
I loved California.  I loved that you never totally felt indoors.  That you could wear a jacket in the morning and a swim suit later.  That everyone has lemon trees!  And avocados are 10/1$.  This picture is my favorite.  Lulu spent several happy days wandering in Aunt Laurel and Uncle Davids back yard, talking to their chickens, picking oranges with Laurel, playing happily with dirt.  It was very restful.
I'm trying to imagine ways to create some of that rest and connection with nature in our little townhouse life here in Pittsburgh.

Carrot muffins is a start for today.