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Well, I'm home today. *eye rolls* Yeah, let's not even go there. It's far too soon for me to be sick again. Nope, it's not swine flu, though two of our guys were down with it on Friday.
So, to somewhat mitigate my not being at work today I baked muffins, walked on the treadmill, did a little stretching, and am now hopefully going out for a short walk to return some misdirected mail, then coming back to do some work on that paperwork for the doctor's appointment, Friday.
Oh, I thought I was rebuilding the carrot muffin recipe which went missing in the great computer crash, so I started with a spice cake recipe which I figured was the thing I had adapted before and worked from there. They came out good, if a little spicier than I remembered, so I saved my changes under the name carrot muffins... and found there already was such a file. It wasn't the carrot muffin file that had gone missing, it was the corn muffin. Damn. And no kidding the new carrot muffins ARE a little spicier - a quarter again more flour mix and twice as much ginger. Still, my mouth is doing a happy dance because I like ginger. ;) But next time, less butter - 2 sticks is a lot. I mean, it tastes great, but can't be good for me.
Must get Eor to post on the recipes website when I've made my further tweaks. Here's my version for now if you're interested, though as I say it may need more adapting:
Carrot Muffins
2C Amaranth flour
1/2C Almond meal
1/4 cup cornstarch
6 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger (V. spicey! Can get away with less.)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1C dark brown sugar
1/2C milk
3 large eggs (could most likely get away with only 1)
2 teaspoons vanilla extract
1C (2 sticks) butter, melted (probably can use just 1)
Shred carrot into a smaller bowl. Add sticks of butter and microwave until near melted. Mix and set aside to cool.
Preheat oven to 325F.
In large bowl, mix all dry ingredients.
Add milk and vanilla to carrot and butter, and if it's cool enough to not cook them, beat in eggs.
ETA: Combine wet and dry ingredients!
Ladle into 16 muffin cups.
Bake for about 25 min.
So, to somewhat mitigate my not being at work today I baked muffins, walked on the treadmill, did a little stretching, and am now hopefully going out for a short walk to return some misdirected mail, then coming back to do some work on that paperwork for the doctor's appointment, Friday.
Oh, I thought I was rebuilding the carrot muffin recipe which went missing in the great computer crash, so I started with a spice cake recipe which I figured was the thing I had adapted before and worked from there. They came out good, if a little spicier than I remembered, so I saved my changes under the name carrot muffins... and found there already was such a file. It wasn't the carrot muffin file that had gone missing, it was the corn muffin. Damn. And no kidding the new carrot muffins ARE a little spicier - a quarter again more flour mix and twice as much ginger. Still, my mouth is doing a happy dance because I like ginger. ;) But next time, less butter - 2 sticks is a lot. I mean, it tastes great, but can't be good for me.
Must get Eor to post on the recipes website when I've made my further tweaks. Here's my version for now if you're interested, though as I say it may need more adapting:
Carrot Muffins
2C Amaranth flour
1/2C Almond meal
1/4 cup cornstarch
6 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger (V. spicey! Can get away with less.)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1C dark brown sugar
1/2C milk
3 large eggs (could most likely get away with only 1)
2 teaspoons vanilla extract
1C (2 sticks) butter, melted (probably can use just 1)
Shred carrot into a smaller bowl. Add sticks of butter and microwave until near melted. Mix and set aside to cool.
Preheat oven to 325F.
In large bowl, mix all dry ingredients.
Add milk and vanilla to carrot and butter, and if it's cool enough to not cook them, beat in eggs.
ETA: Combine wet and dry ingredients!
Ladle into 16 muffin cups.
Bake for about 25 min.
