When you just need a break…

I don’t know about you, but I’m having one of those days when I just need something to feel good. Something that doesn’t hurt or make me limp. Something that doesn’t make me want to scream at my email. Something that I actually get to check off my list. And, if we’re being real, something that would make it safe for me (and you!) to go out without a mask. All of which, miraculously, brought my Aunt Bea to mind. She was the queen of making things feel better. Safe. Welcoming. Comforting. So… from Aunt Bea to me to you and yours…

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… Aunts can be grandmothers, too! AND… the no mask thing at the beginning was purely frustrated and metaphorical. We still need them!!!!