More Muffin Mania
My dancing dogs are barking!
The Carolina Chocolate Drops had me on my feet until 11:30 last night.
Have you heard these recent Grammy winners? This string band puts on a great show with lots of audience interaction and shining charisma. They play mostly old-time traditional southern string band tunes with a few modern hits thrown in. One of the highlights of the show was Adam Matta and his beat-boxing wizardry. Check out this mix of “Irish mouth music” and beat-box!
It was so much fun to see a big live show! It’s been a long time, like since before we moved to Peru!
My legs might also be feeling my run yesterday, I set out for 5 miles but took a wrong turn and ended up completing 5.7! I seem to have a habit of doing that…
FYI, yoga was delicious yesterday. Upon returning from my run I flowed through 20 minutes of salutations with a few favorite poses thrown in at the end (Half Moon!). The first few minutes were really distracted but after that I was able to drop into being present and enjoying what I was doing instead of being preoccupied with what else I could be doing (my main roadblock on the mat these days, when I actually get on the mat).
I promised you muffins this morning so muffins I will deliver.
Inside Out Carrot Cake Muffins
Preheat oven to 365* F
Butter and flour 6 cups of a muffin tin
Place 1 cup of plain yogurt (I used organic nonfat) to strain.
Soak 1/4 cup raisins in 1/4 cup of water for at least 15 minutes before you start in on the batter.
- soaked raisins and soaking water
- 1.5 cups unsweetened applesauce
- 1 egg
- 1 cup grated carrots
Process raisins and water in a food processor for 1 minute. Add applesauce and process for another minute. Add egg and process until completely mixed (~15 seconds). Pour mixture into a bowl and add grated carrots.
- 1 cup whole wheat flour
- 1/2 tsp baking soda
- 1.5 tsp baking powder
- 1/2 tsp each ground cinnamon and ginger
Whisk all ingredients together in a bowl.
- 1 cup strained yogurt
- 1/2 tsp vanilla
- stevia to taste
Mix all ingredients together in a bowl.
- pour dry into wet and stir just enough to mix throughly
- put a heaping spoonful of batter into the bottom of each muffin cup
- with a wet spoon, make an indent in each batter pile
- fill indents with a spoonful of yogurt filling
- top with another big dollop of batter (it may be helpful to use clean hands here the scrap the batter off the spoon and cover the filling)
Place in pre-heated oven and bake for 22 minutes. Once out of the oven leave in tin for 5 minutes or so to cool before removing onto a cooling rack.
Filled with frosting-like goodness!
(Note: this was my second batch, where I used a flax egg instead of a real egg. The egg produced better results so I went back to it for the post but I forgot to take a picture of the cross section. These ones fell and were a little dense :(. )
These muffins are free of refined sugar and loaded with vitamins A and C and fiber. They are about 175 calories a piece and are great with coffee (what isn’t?).
Have a delightful weekend!