Thursday, October 2

is it a quiche, is it a muffin?

As I type on my laptop at the kitchen table, both kids are underneath the table gobbling up these simple, fresh, and healthy quiche-like-muffin-protein-packed yummies.

Last night I had meant to bake another batch of the carrot scone recipe I promised to share, but why can I never follow a recipe, I always tweak. What is this affliction that I know many of us share, that need to deviate from the recipe, just a little...

Double and a Half Batch of Quichy Carrot Muffins
4 cups of all purpose unbleached flour (I no longer use organic because flour prices have gone through the roof, now I buy a 5kg bag of presifted!)
1 cup sugar (organic unrefined is fantastic, a rich gorgeous taste)
2 tsp baking powder
2 tsp baking soda
1 tsp salt
4 carrots, grated (I use the tiniest side on the hand grater)
1 1/2 cups UNSALTED butter
3 tblsp olive oil (or your fave oil)
5 eggs
4 tsp vanilla

1. preheat oven to 375
2. in one bowl cream together butter and sugar; then add eggs and mix thoroughly (a whisk works well); then add vanilla and oil and mix well; finally add grated carrots
3. in another bowl mix flour, baking powder, baking soda, salt; once mixed add to wet ingredients, mix well, until it looks like the grated carrots are well dispersed
4. For 24 medium muffins, use an ice cream scoop or your 1 tablespoon spoon to scoop batter into tray. [You will have leftover batter which will yield another 12 small yummies. This batter will keep for another 2 days].
5. Bake 17-19 (or until edges of quichy muffin looks golden)

These delights are great on their own, or a fantastic accompaniment to soup.

Next time I bake these I can already see myself adding 1/4 cup shredded marble cheese or 1/3 cup pumpkin.

ps sorry, no pic, our 3rd digital camera just crapped out!@#$

1 comment:

Kyla said...

mmmm these quiche-muffins sound yummy
i'm going to make them this weekend!