Monday, August 5, 2013

Vegan Carrot Molasses Muffins for Babies. And Everyone Else.

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Well hello there. Remember me? I used to post recipes weekly and then I had a baby and all hell broke loose. But, you know, that was over nine months ago now. And everything is starting to feel sort of normal again. Milo (that's him up there, in case you didn't recognize him on account of his giantness and up-right posture) can now eat real food and crawl and sit by himself and chase the dogs and cats around. Which frees up a tiny bit of my time. Time that can be used to cook and photograph food and write about it. I don't promise a regular posting schedule, but I'm willing to give it a try.

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And what else would I leap back into blogging with, but a muffin recipe? It seems my son has inherited my often-mocked love of muffins. The Man of Science, who is taking his share of the parental leave now that I am back to work, has in fact telephoned me at my office to report that Milo is "definitely my son" as he watches him shove muffins into his mouth at lunch time.

This recipe is baby-friendly because it has no refined sugar in it and has some vegetables and fruit in there for good measure. Plus, I'm all about getting as much iron into that kid as possible, and molasses helps with that mission. The recipe itself is a riff on this one from Cate's World Kitchen. It turned out so well the MoS and I ate our fair share of these before Milo was even finished with his nap. "I should have made a double batch," I said, with my mouth full. Next time.


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Carrot Molasses Muffins

Makes 32 mini-muffins
(but would probably work just fine for grown up muffins if you increased the cooking time by five minutes.)

1 cup all purpose flour
1/2 cup kamut flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
a pinch of nutmeg (I did a few passes over the Microplane grater with some fresh nutmeg)

2 tbsp ground flax seed mixed with 6 tbsp water
1 apple, peeled and Microplaned
1 carrot, Microplaned
1/2 cup blackstrap molasses
1/4 cup coconut oil, warmed until it's liquid

Preheat oven to 350 degrees and grease a mini-muffin tin.

Whisk all dry ingredients together, set aside.

Whisk all wet ingredients together (including apple and carrot. Are they "wet"? Well, for these purposes, let's say they are.)

Add wet ingredients to dry ones. Mix with a wooden or silicone spatula.

Put one tablespoon of batter into each muffin cup.

Bake 15 minutes or until they are firm.

Let cool and share with a dog. Or three.

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Some Notes:

-Do you know about the Vegan Package Swap? It brings the excitement of discovering new vegan products from far away lands right to your doorstep! I just signed up! I'm so excited!

-Are you watching Masterchef Australia? I am! It is on every night, which is so comforting. Especially because it removes my need to make a decision about what to watch when I clean up at night. It is still my favourite of all the cooking shows, even though I am not remotely Australian. Well I guess I could be classed as "remotely" Australian, given that my brother-in-law and sister-in-law (and dogs-in-law) live there and the Parents of Science spend a lot of time there. That probably counts as "remotely".

-I just spent five minutes trying to figure out who in my neighbourhood was yelling their head off and then it turned out it was just the Man of Science playing XBox in the basement. Which was kind of a relief. But around here someone is usually yelling at someone else anyway, regardless. And the Ottawa U students aren't even back yet!

J.