- We are home again today, this time due to an ice storm! Yikes. We live in Northern Philadelphia Suburbs and have tons of back roads, country roads, etc, so schools are always very cautious when ice is involved.
- Assuming we do not lose power, I am excited to snuggle with the babe and catch up on some editing today!
- On tap for my recipes (hopefully today)....nutella crepes!! MMMM!
- Anybody have a good/healthy carrot muffin recipe? I have a TON of carrots to use up!
- Signed up for my third 5k last night! The hubs, the toddler and I will do it together. We even signed Abes up for a Tot Trot:)
- A friend shared this website with me...you must check out it! Adorable Laptop Lunches.
- Another friend just debuted her new blog this week : Thyme on our Hands~ Cooking adventures while on maternity leave!
- Remember my sushi obsession? I now have not had it since before Christmas, when I got that really bad stomach bug. I tried last night and I just could.not.eat.it.
- Though I love the snow, I hope it starts to melt soon because I have not run since my 5k 1.5 weeks ago! I wanted to take a week off, and then decided it wasn't worth risking a fall when I don't NEED to be running (next race is not until 3/26). But I miss it and cannot wait to get back out there!
- Next time I do 10 on Tuesday, I will be updating as a 28-year-old....ahhhhhh! [Bday is Monday!]
1 comment:
It's a carrot-raisin muffin. They are vegan, so contain no dairy or eggs. I got it from Vegan with a Vengeance. All of Isa Chandra Moskowitz's recipes are amazing. Here it is:
1/2 c raisins
1 1/2 c flour (I sometimes do half all purpose and half whole wheat pastry)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 c sugar
1/2 tsp salt
1 c soy milk or rice milk
1/4 c canola oil (you could try 2 tbsp of unsweetened applesauce plus 2 tsp of oil instead if you want them to be lower fat)
1 tsp vanilla extract
2 c grated carrots
Preheat the oven to 400. Lightly grease a muffin tin or insert paper liners.
Soak the raisins in a bowl of hot water and set aside while you prepare the batter.
In a large mixing bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, sugar and salt. Create a well in the center of the dry ingredients and add the milk, oil, and vanilla; mix with a wooden spoon until just combined (be careful not to overmix). Fold in the grated carrots. Drain the raisins and fold into the batter.
Fill the muffin tins 3/4 of the way full. Bake for 18-22 minutes, using a toothpick or knife inserted into the center of one comes out clean. Cool in the tin for about 3-5 minutes and then remove to a cooling rack (avoids sogginess).
I hope you like it. I enjoy reading your blog!
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