Pumpkin Carrot Muffins

I just made THE BEST MUFFINS EVER.  They turned out so nicely - moist, flavourful, fluffy :)  I got the recipe here.  The original recipe only makes 6 muffins, so I doubled it, but kept all of the ingredients the same.  Oh, and I increased the cooking time (mine were definitely not done after 14 minutes).  Next time I might consider using applesauce instead of oil, and possibly throwing in some flax seed (or using a "flax egg" instead of eggs).  But then again, maybe I should just not mess with a good thing!

Pumpkin Carrot Muffins

Here's the recipe:

Pumpkin Carrot Muffins

Ingredients:

1 cup pumpkin
2/3 cup brown sugar
4 tbsp oil
2 eggs, beaten
1 cup grated carrots
1.5 cup whole wheat flour
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
2 tsp baking powder

Directions:

Beat together pumpkin, brown sugar, oil and egg. 

Add in carrots. 

In a separate bowl, blend together flour, salt, soda, baking powder and cinnamon. 

Add to the pumpkin mixture. 

Fill muffin tins about 2/3 full. 

Bake at 375 degrees for 18-20 minutes. Makes 12 muffins.

Real Food Day 15

A busy day today!

Peanut went to the sitter's for the afternoon, so I took the opportunity to get some errands done and get busy in the kitchen!

First I made a double batch of whole wheat tortillas (I will keep them in the freezer until I need them).

As the tortilla dough was resting, I whipped up a batch of whole wheat strawberry muffins (see recipe below).

As they were baking, I cooked the tortillas.

After that was finished, I put in some red peppers to roast, because later this week I am making spaghetti squash with roasted red pepper sauce, so I thought it would be best to be prepared.  I should've had the peppers going in the toaster oven while I was doing the muffins in the oven and the tortillas on the stove top...this would've saved a bit of time, but I didn't think of that.

Finally, while the peppers were roasting, I whipped up a batch of this DELICIOUS detox salad.  We are having salad with most of our meals this week, and this salad keeps so well in the fridge, that I figured I'd make it while I have the time so that I can spend less time in the kitchen later, and more time with Peanut.

And now...dishes.

Here's the muffin recipe:

Aren't these muffin cups cute?  I think they are from homesense - we used them for our wedding :)

Strawberry Muffins
Ingredients:
1C whole wheat flour
3/4 C all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
1/4 C maple syrup (or slightly less)
3/4 C milk (I used unsweetened soy milk)
1/4 C oil (such as butter or coconut oil)
1 C sliced strawberries (use fresh when they are in season, or use frozen during the rest of the year)

Directions:
Mix dry ingredients together.  Mix wet ingredients together.  Mix the wet ingredients with the dry ingredients (stir until moist...batter will be lumpy).  Pour into muffin cups.  Bake at 350°F for 18-20 minutes (they are done when you can insert a toothpick and nothing sticks to the toothpick).