Memories of Easter

When I was a kid, we spent a lot of Easters with my Dad’s family in Indiana. One year my sister and one of our cousins snuck most of a bag of the little, foil covered chocolate eggs into an older cousin’s bed where the three of us had been sent to sleep. Apparently Molly and Shirley didn’t eat all the eggs because we woke up covered in melted chocolate. Joe, the regular occupant of the bed, was unamused!

Then, there was Aunt Bea’s carrot cake. Yum!!! And the peonies blooming in her yard.

Bill and I, being only half way through the vaccine journey, are hanging out at home this Easter. Wow, do we miss the kids! But, there are dogwoods blooming across the street and frittata with actual Italian truffle shavings for dinner. And, as much reminding as it seems the world needs, Easter means, as the old stories remind us, what it has always meant… new life.

One leg of the big table in my studio fell on my foot yesterday. (You kinda had to be there!) It hurts but isn’t nearly as bad as it might have been. I’m holding out for paint time tonight in terms of major exercise like walking.

For now… remembering. Kenzie was about 2 1/2 and Taylor a very new baby the first Easter I made my version of Aunt Bea’s carrot muffins, taking into account some of the food quirks in our family. Here, with much love, is the recipe…

The Carrot Muffins Aunt Bea Would Have Made if She’d Known!

Ingredient Note: Because this recipe is made with sprouted grains, it may be well tolerated by some gluten-sensitive individuals. The body perceives sprouted grains more like vegetables than ordinary grains and flours, making them a good choice for diabetics, as well.  There’s way less sugar involved in the fabulous icing, which would also work for Red Velvet Cake, if you’re into that. And, they’re delicious!

Equipment Note: A food processor is handy, but not necessary for this recipe. If you like muffin tops, you may wish to use either a 24 c. muffin pan or two 12 cup pans so that you can spread them out. 

MAKES:  8 large muffins

Depending on room temp. and desired baking time, remove 8 oz. organic cream cheese and 8 oz. Mascarpone cheese (preferably organic)  from refrigerator and allow to come to room temp. on counter, up to 8 hours. 

Adjust oven racks so that muffins will bake in the center of the oven. 

Preheat oven to 350 F.

Using the grating disc on your food processor or a hand grater, coarsely grate:

1 ½ c. scrubbed and trimmed organic carrots, peels left on if possible.   (About 2 med. carrots.)

Melt ½ stick (2 oz.) organic, salt free butter and allow to cool slightly.  

Beat together in glass measuring cup or small bowl:  

3/4 c. buttermilk, preferably organic, 1 good egg, and ¼ c. honey.

Add cooled, melted butter and mix. 

To large mixing bowl, add and mix well:

1 c. organic sprouted grain flour.

1 c. organic sprouted multigrain flour mix.

¼ c. light brown sugar.

1/8 tsp. freshly grated nutmeg.

 ½ tsp. cinnamon.

1 tsp. grey, Celtic sea salt, finely ground.

 1 tsp. aluminum-free baking powder.

½ tsp. baking soda

To dry ingredients mixture, add and toss to coat:

2/3 c. organic walnuts chopped to med. sized pieces.

Add grated carrots and mix well.

Add 2 Tbsp. freshly grated orange rind, preferably organic, or washed well! (Reserve oranges for juice to serve with muffins!)

Grease muffin cups with butter, or line with paper liners as desired. Just before ready to bake, mix:

Wet ingredients with dry ingredients. Stir quickly with a silicon spatula until just mixed. Do not over-beat!!!

Scoop batter quickly into prepared cups. Bake 30-35 minutes until muffins smell nutty and are starting to pull away from tin. Allow to cool, tipped in tin or on rack for about 30 min. 

While muffins are cooling, prepare icing. Cream together:

8 oz. organic cream cheese.

 8 oz. Mascarpone cheese (preferably organic).

3 Tbsp. confectioners sugar (preferably 10x). Really, only 3 Tbsp.!!!

Ice muffins and enjoy! 

Boardman,  Grandmothers Are In Charge of Hope, 82.

ps… It seems to me that the world needs all the love it can get right now. This is a good day to remember that. (Okay, every day is a good day to remember that. It’s just that today I’m not simultaneously remembering and swearing at CNN.)

pss… Next week, big changes on my painting! In the meantime, some available for adoption here!

Sue Boardman, Certified Intentional Creativity®
Color of Woman Teacher & Coach