Sunday, August 8, 2010
As we are all well aware I love baking and I love baking whole grain muffins specifically. These Carrot Muffins from Good to the Grain used spelt flour, which I haven't used until now.
I don't have too much to say about these, as I only ate one and the rest went in the freezer or were shared.
My carrots were too dry - the muffin was good, but a little on the dry side - my carrots must be pretty old. I usually use a trick from Mark Bittman - cut them into carrot sticks, then fill the container with water. This works pretty well, but when these were cut up, they went into two huge containers and I only remembered the next day to put water in, and only in one container. Also, it was a pain to grate carrot sticks on a box grater. Next time I will just go get more and use whole carrots - or the food processor! What a fabulous invention.
The streusel topping on this was delicious - and although it's a LOT of extra calories I think it added a sweetness that the muffin itself was lacking. I'd like to play around a little and find a way to add a little more sweetness to the muffin without using the streusel topping.
While I'm writing this I couldn't help but think of the Carrot Oatmeal Cookies I made for this past year's cookie exchange. I would love to try the carrot/ginger/coconut flavor profile in a muffin form - this could be a great starting point for that recipe. Maybe I can do a combination of this with the Ginger Peach Muffins to move toward that flavor profile.