Sunday was warmer, but still grey. The farmer invited us to come have brunch with him. On the menu: spinach fritatta, little pancakes made in a biscuit pan, and carrot muffins I’d whipped up that morning. And coffee, of course, strong and sweet.
We wrapped ourselves up in blankets and discussed exotic fruits, slaughtering chickens, CSA distributions, and the ninja deer who ate the remaning snow-covered kale.
Yes, ninja deer.
And we ate some muffins.
Shredding carrots is obnoxious. I recommend using a mini-prep or food chopper to do the job. We have a mini-prep, but I’ve discovered that my stick blender’s chopper attachment does an equal if not better job, takes up less counter space, and is easier to clean. Anyone in the Portland area want our old mini-prep?
Carrot-Oat Muffins
Wet ingredients:
2 c. shredded carrots
2 eggs, slightly beaten
1/4 c. canola oil
3/4 c. maple syrup
1/2 tsp. vanilla extract
Dry ingredients:
3/4 c. all-purpose flour
3/4 c. whole wheat pastry flour
1/2 c. rolled oats
1/4 c. oat bran
1/4 c. ground flaxseed
1 tsp. baking powder
1/2 tsp. salt
1/2 T. cinnamon
1 tsp. ground ginger
Preheat the oven to 350 degrees, and spray oil a muffin tin.
In a large bowl, mix together all of the wet ingredients. In a medium bowl, combine all of the dry ingredients. Pour dry on top of wet, and stir until just combined, being careful not to overmi. It will seem wetter than muffin batters you might be used to.
Spoon the batter into 12 muffin cups. Bake for 22-25 minutes, until puffed and golden brown, and a knife inserted in the center comes out clean.
Cool on a wire rack, and feed to your favorite farmer.
One Comment
How do you know the deer was a ninja?
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