saturday muffins

atticus is really into muffins. i've seen him put away a blueberry muffin the size of a softball in about ten minutes flat while trying to race into the street, down the stairs and dance with a dog who is more interested in his crumb dropping ratio then being his pal all before my first sip of coffee. i managed to snag a bite of this particular muffin and while it was nothing short of marvelous, it's sugar and butter aka crack content definitely related to it's highly addictive power.

i make muffins at home that are about one-third of the size of the standard bakery muffin, that contain far less sugar and someone's grabby paws are still pretty eager for that first bite. ahem, see above. the recipe i use is very simple and easily adaptable to pretty much any of the vegetables and fruits you have in your kitchen. for this batch i used some grated carrots, sweetened coconut and orange zest. the result made light, not too sweet and the best part, crumbly muffins in less than 30 minutes. as always, best served warm with some butter and a large mug of coffee. 

saturday muffins (cribbed from here)

1.5 cups flour
1/2 cup sugar
1/2 tsp salt
2 tsps baking powder
dash each cinnamon and nutmeg
2 tbsps coconut oil, melted
2 tbsps canola oil
1 egg
1 tsp vanilla
1/3 cup milk
1 carrot, grated
1/2 cup shredded sweetened coconut
1.5 tsps grated orange zest

preheat oven to 350
mix dry ingredients (flour, salt, sugar, baking powder, spices), add wet (oils, milk, vanilla and egg)
stir in additions (carrot, coconut and orange zest)
fill muffin pan (sprayed and floured) with about 1/4 cup of batter each
bake about 15 minutes till light golden
let cool a few minutes if your toddler has patience.

related: pumpkin muffins | banana muffins


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