Tuesday, February 9, 2010

Chinese New Year & Morning Muffins

Time is flying by lately. It must be the excitement of self-employment. I have been having an extremely great time teaching all sorts of cooking classes in private homes. Dinner party cooking classes seem to be the most popular this month. I am also working on a one list, 5 recipes project for a client consisting of four weeks of detailed recipes, shopping lists, chef's tips, and nutritional info. What an encouraging way to set a new direction in day to day cooking. Break your pattern of cooking those same old recipes. With my guidance eating healthy is easy!

Valentine's Day and Chinese New Year just passed and I seem to have celebrated both. Prince charming bought me the best point-and-shoot camera which I love! I missed taking pictures and am happily back in action mode. We had a blast with Chinese New Year. Below are some pictures.

Breakfast is a meal you always hear nutritionists say not to miss and I believe them. I would like to share one of my personal favorite breakfast muffins. Favorite is rated on a healthy scale because lets get one thing straight, I would love a sour cream chocolate chip muffin with cinnamon streusel. BUT not after a cookie marathon and especially not after the holidays. So this Brown Sugar Carrot Muffin recipe makes 15 medium muffins or 8 large ones. They freeze well. Just take one out before you go to sleep and in the morning you have a light breakfast.

Brown Sugar Carrot Muffins
Makes 15 medium

1 cup whole wheat pastry flour
1/2 cup spelt flour
3/4 cup flaxseed meal
3/4 cup oat bran
1/3 cup brown sugar; plus 1/4 cup for topping
1/4 cup molasses
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 1/2 teaspoons fresh cinnamon, divided
1 1/2 cups grated carrots
1 large apple, grated
1/2 cup currants
1 cup walnuts, chopped
3/4 cup soy milk
2 eggs beaten
1 teaspoon vanilla extract

Preheat oven to 350 degrees.
In a large bowl mix together flours, flaxseed meal, oat bran, 1/3 cup brown sugar, molasses, baking soda, baking powder, salt, and 2 teaspoons cinnamon. Stir in carrots, apples, currents, and nuts. Combine soy milk, eggs, and vanilla and mix well. Then add to batter. Stir until just combined do not over mix. Fill muffin cups 3/4 full. Mix 1/4 cup brown sugar and 1/2 teaspoon cinnamon and sprinkle on top of muffins. Add a thin slice of apple for garnish. Bake 15-20 minutes.
*These muffins freeze wonderfully! 

1 comment:

Sunny said...

Love the carrot muffin recipe -- I'll try a lower sugar version soon, so thanks!
From Cambridge, MA, -Sunny