Archive for May, 2011


Wheat-free, Dairy-free Carrot Ginger Muffins


I was considering new ways to incorporate carrots into muffins when I came across a Fine Cooking article that recommended steaming vegetables before puréeing to help maintain colour and flavour. I often find carrot cakes and muffins too greasy, so a steamed carrot purée seemed like a good option. The consistency of the purée helps the muffins stay moist and delicious.

1 1/2 cups granulated sugar

1/2 cup canola oil

2 eggs

1 1/2 cupspuréed steamed carrots (preferably orange, for colour), cooled

1 1/2 cups spelt flour

1 teaspoon ginger

1/2 teaspoon freshly grated nutmeg

1/2 tsp baking soda

1/2 tsp baking powder

pinch kosher salt

1/2 cup chopped crystallized ginger

Preheat oven to 350ºF. Grease or line muffin tins.

In a large bowl, combine the sugar, oil and eggs. Whisk together until smooth.

Add the puréed carrots and stir to combine.

In a separate bowl, whisk together flour, ginger, nutmeg, baking powder, baking soda, and salt. Add the liquid ingredients to the dry ingredients and stir until just combined. Stir in chopped crystallized ginger.

Bake for about 25 to 30 minutes, until a tester inserted in a muffin comes out clean.

Makes about 12 muffins.


Apple Pie Muffins


This recipe is adapted from a very old recipe of mine, my grade 8 Home Ec Spiced Applesauce Bread recipe. For those keeping track, that’s 1994. It’s been a while, but it was definitely worth keeping!

1 1/4 cup unsweetened applesauce

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup canola oil

2 eggs

3 tbsp whole milk

1 cup all-purpose wheat flour

1 cup freshly milled Red Fife flour (or whole wheat flour, if Red Fife isn’t available)

1 tsp baking soda

1 tsp cinnamon

1/4 tsp cardamom

pinch freshly grated nutmeg

pinch kosher salt

2 small handfuls walnut pieces

2/3 cup coarsely chopped Granny Smith and Royal Gala apples, poached in butter and sugar

1/3 cup streusel topping, for sprinkling

Note: For streusel topping, combine 1/2 cup butter, 1/2 cup flour, 1/2 cup brown sugar and a teaspoon of cinnamon in a food processor. Pulse until a crumbly mixture forms. Store leftovers in the freezer.

In a medium bowl, combine the applesauce, granulated sugar, brown sugar, canola oil, eggs, and milk.

Sift together the all-purpose flour, Red Fife flour, baking soda, cinnamon, and cardamom into a separate bowl. Add the nutmeg and salt and whisk to combine thoroughly. Add the walnut pieces and stir to combine.

Add the liquid mixture to the dry ingredients. Add the apples. Stir until batter is just combined.

Divide batter evenly between muffin cups. Sprinkle each muffin lightly with some streusel topping. Bake at 350º F for 20 – 30 minutes, or until a toothpick inserted in a muffin comes out clean.