Supposedly, I'm on spring break.
And yet I am still wearing my long wool coat, still drinking at least three mugs of tea each day, and it is still snowing. I've seen daffodils and crocuses and snowdrops, but winter is lingering longer than usual.
So, something like muffins spiked with cinnamon and ginger seemed well order for this chilly afternoon. The kitchen was warmed by the pre-heating oven. A few songs from this album played. And outside, the sun shone but the wind howled.
CARROT AND QUINOA MUFFINS
Makes 1 dozen
1/2 cup whole wheat flour (I would have used spelt, but we were out.)
1/2 oat flour (Grind whole oats in a food processor.)
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
a dash of cloves
a dash of nutmeg
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup cooked quinoa (1/2 rinsed quinoa cooked in 1 cup boiling water until curly-q develops.)
1 cup grated carrot
1/2 cup homemade applesauce, unsweetened
2 large eggs, beaten gently
1/4 cup milk (coconut, almond, oat, cow's...)
1/4 cup olive oil or warmed coconut oil
Preheat oven to 350 degrees F. Grease and flour one set of regular size muffin tins.
Mix flours, spices, salt, baking soda, and baking powder. Then add the honey, quinoa, carrot, applesauce, eggs, milk, and oil. Mix until incorporated - but don't over mix.
Spoon batter into prepared muffin tins and transfer to oven. Bake for 20 - 30 minutes, until a toothpick comes out clean. When they're finished, run a knife around each muffin cup to loosen. Cool on a wire rack.