Wednesday, 7 March 2012
Chia & apricot carrot muffins
The original recipe called for raisins, pecans, flavourless oil, and all purpose flour. I used dried apricots, sunflower seeds, olive oil, and spelt flour. For good measure, I added orange zest and chia seeds to kick up the flavour and the health factor respectively. I also reduced the cooking time from 40 minutes to 25 because they were done. No one likes dry muffins and a great way to make them is to keep cooking them well after they are done. The picture to the left doesn't mention carrots except in the title. That is a mistake, there was 1 really big carrot grated really finely added to the wet ingredients, probably around a cups worth.
Once I mixed everything together, I put them in a papered (hard to read) muffin tin with an ice cream scoop. It made portioning the batter out super easy. A neat little trick I picked up from my mom. Spoons are for suckers, but scoops...Scoops!