Spring Morning Carrot Muffins
All my life I have pretty much been a morning person. Yes, there was that bohemian time in my early 20s when I smoked and drank and worked as a cocktail waitress in NYC and dated the cute bartender at the wine bar where I had a few to many glasses of red while write poetry before I went to sleep sometime before the sun came up. But after my Dorothy Parker phase passed, waking up early and enjoying the quiet morning became my norm. My ritual.
I would put on some soothing tribal music, make a pot of green tea and write. Long hand. A stream of conscious and not to be read. It was just a way to clear the clutter before I started my day. I looked forward to my quiet mornings. Demanded them actually whenever I had a sleepover morning guest.
Over the years, my quiet morning evolved into what they are presently. Now, I arise with my son (who also seems to be a morning person!), soothing music plays but is now mixed with the sounds of Bugs Bunny, my pot of green tea is brewed along side making his wholegrain porridge and writing is done on the computer to which I read and re-read and edit and edit and edit some more to then be shared with those that choose.
My son and I have developed our own rhythm together yet separate. He gives me my space and I his. He plays, eats a tremendous amount of food, watches his favorite characters and I write. Soon, though, both of our morning’s will get shifted with the arrival of baby girl.
The countdown has most definitely begun. I am attempting to get everything ready, washed, packed and organized with the last amount of energy I have left in this rotund body of mine. Papa has been requesting that she doesn’t wear the classic girly pink. I’m not a fan of that color myself but a nice dusty rose is sweet, isn’t it? And he is guilty of buying his son clothes in the many different shades of boy blue so – ha ha.
Soon we shall all meet our little lady. Then comes the breastfeeding, abundant diaper changing, swaddling, spit ups and napping worked into our daily routine. As for now, I am savoring these morning’s with only my little man. He has been obsessed with carrots lately due to the fact that he has also been obsessed with those fabulous old school bugs bunny cartoons. So these muffins are in honor of him, Bugs and the abundant amount of carrots I had in my CSA box welcoming spring.
These moist, delicious muffins taste better the longer they sit, so restrain yourself before devouring them straight outta the oven. Allow, at least, to get to room temperature or best a few hours later. They are also great with a smear of crème fraîche, yogurt, something cream cheesy, cashew creme or some almond butter and honey.
- 2 cups grated carrot (about 4 large)
- 1-1/2 cup whole grain spelt flour
- 1 cup almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp finely ground sea salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp freshly grated nutmeg
- 2 large eggs
- 1/2 cup plain goat kefir or buttermilk
- 1/2 cup maple syrup
- 1/4 cup coconut palm sugar
- 1/3 cup applesauce
- 1/3 cup mild extra virgin olive oil
- 1 tsp vanilla extract
- 3/4 cup currants or raisins
- turbinado raw sugar to sprinkle on top
- Preheat oven 350°
Lightly oil the bottom and sides of muffin tin or use paper.
Peel and grate carrots and set aside.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large bowl, whisk together the eggs, kefir/buttermilk, maple syrup, applesauce, oil, and vanilla until incorporated.
Using a spatula or large spoon, mix the flour mixture into the egg mixture until just combined. Gently fold in the carrots and currants/raisins until incorporated. Do not overmix the batter as it will result in tough muffins.
Spoon batter into the pre-oiled muffin tin, filling each cup to the top. I like to use a large ice cream scoop. It makes the job faster and results in muffins of the same size, but use what you’ve got. Sprinkle the turbinado sugar evenly on top of each muffin.
Bake muffins on the middle rack in the oven for about 30 minutes or until a thin knife inserted in the center comes out clean and tops are golden brown.
When done, cool in tin for about 5 minutes, then gently pop them out onto a cooling rack for about 30 minutes.
Last about 2 days in an airtight container at room temperature.
Yields: 12 muffins