The rain was in a huff today.
It tempestuously whirled up into drenching mists from the black tarmac, creating oceans of showering waves that sprayed the windshield and dazed my view.
Every car yielded to its tantrum and slowed below the speed sign, choosing caution over quickness. The space between us shortened with each kilometre until we crawled to a snails pace as our exits approached. The traffic lights herded us like a strict shepherd to our various destinations as we freely obeyed.
Just as I was driving into a car spot the rain had settled to a quiet sulk, its droplets licking our skin like soft tears. Dew drops clung to my hair like liquid jewels as I made my way into the tiny reception. Dozens of jars lined the shelves like an abacus; their contents were the shades of a forest. I spied many varieties of mushrooms and herbs, some flowers also, their petals dried and colours paled. They had names I couldn't pronounce with their healing attributes listed beneath like honouring medals. This was my first experience with acupuncture and I was quite nervous. The thought of being a fleshy pin cushion made me uneasy to say the least. But as with most of the unknown, once it loses its mystery, all apprehension and fear leaves with it.
Whilst the needles pricked upon first kiss of the skin, they were only as bothersome as clothes upon your body. Although I feel no more of an immediate difference than that of a short nap, I'm hopeful that they have helped, even if just a little.
Although the rain continues its mood swings, pelting my window with hail stones, nestled warmly in my home I curl up on my couch with a good book and a golden muffin, nibbling on a torn off chunk between each turn of the page.
After reading through the reviews and this post I made quite a few changes to the recipe, so I have written up my version and linked to the original below.
The gorgeous flowers in the background were given to me by my friend Angela, thanks a bunch sweetie!
2 cups spelt flour
2 teaspoons baking soda
1.5 teaspoons cinnamon (2tsp in future)
1/2 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup sugar (1/3 white, 1/3 brown) (1/3 brown sugar,1/4 white and 1/4cup maple syrup in future)
2 small carrots (about 2 cups) grated (3 small carrots in future)
3/4 cup pecans
1/2 cup raisins (3/4cup in future)
3 large eggs
1/4 cup vegetable oil (1/2cup in future)
3/4cup plain yoghurt
2 teaspoons vanilla
1 Granny Smith apple, grated
1 Gala apple, grated
(+1/4 cup shredded coconut in future)
Preheat oven to 180C. and butter or line 12 muffin cups.
In a large bowl, whisk together the flours, baking soda, cinnamon, nutmeg and salt, and then whisk in the sugars.
Coarsely shred the carrots and chop the pecans. Add the carrots, pecans and raisins to the flour mixture and toss well.
In another bowl, whisk together the eggs, oil, yoghurt and vanilla extract. Peel and core the apples and coarsely shred. Stir the shredded apple into the egg mixture and then add to the flour mixture, stirring until batter is just combined.
Divide batter among muffin cups and bake until and golden and the tester comes out clean, 20-25mins.
Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely.
prep time: 10mins.
cooking time: 25mins (I slightly overcooked mine).
taste: 3.5/5. It's like breakfast in a muffin.
This is a substantial muffin. Each mouthful is different and delights you with either crunchy nuts, sweet raisins, tart apple or soft carrot. The batter is spongy and laced with warm cinnamon and heady nutmeg which support the fruit and nuts beautifully. I think with a few more tweaks I will have myself a super muffin.
Next time around I would increase the cinnamon to 2tsp, add an extra small carrot and up the raisins to 3/4cup. I would also add 1/4cup of shredded coconut and increase the oil to 1/2cup. I think I would also decrease the white sugar by 1/4cup and add 1/4cup of maple syrup instead.
Have a play around to suit your preferences.
would I make it again: Yes - with further modifications.
recipe: Carrott muffins.