I've had a strong desire for some muffin action for about two weeks. But, as you know,
my muffin pans have vanished. So I'm essentially left with making cookies, which are great, but not the same. I want to peel the zigzagged paper off the bottom of a muffin and feel justified to eat it at any time of day. I want to watch the muffin puff up in the oven, exploding with my favorite ingredients: local carrots, local apples, and crystallized ginger. In an act of desperation, perhaps, I checked out a box of
unbleached large cupcake/muffin cups when I was strolling the aisles of the market. Much to my delight, it said these can be used without a muffin pan! I added the box to my purchase and concocted a recipe for some fabulous muffins....
...but apparently, there was too much goodness for the cups to handle, because they sort of expanded. I'm calling them muffin tops, and eating them with the same vigor as I would if they were a normal muffin. Because they still taste delicious. So, if you want these to turn out lovely, use a muffin pan. If you're feeling like living on the edge, just use the baking cups and see what happens!
Carrot Ginger Apple Muffins
- 1 apple, chopped finely
- 3 carrots, grated
- 1/4 cup crystallized ginger, chopped finely
- 2 cups brown rice flour
- 3/4 cup millet flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons of sugar I usually don't sweeten my muffins, but I did today. Hardly, though, but still.
- 1 cup apple sauce, unsweetened
- 3/4 cup milk of your choice - almond, rice, cow, goat, buffalo -- I used almond!
- 3/4 cup water
- 2 tablespoons olive oil
- 1 1/2 - 2 tablespoons ground ginger
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon garam masala I'm weird and love baking with this!
Preheat your oven to 375 degrees. I liked seeing how colorful my apple, carrots, and ginger looked combined, so I put these in a bowl first, and then added my dry ingredients. In a separate bowl, mix together the wet ingredients and slowly add it to the dry, stirring the whole time. Mix well. Spoon the batter into 18 muffin cups, leaving 1/4 inch space at the top. If you're using a muffin pan without the cups, make sure to grease it with oil or butter before spooning in the batter! Bake for 20-25 minutes. Serve with tea, any time of the day.
