Since having Miles, I find myself chronically in need of high quality calories.  All the time.  Especially at 2:30 when I can’t get back to sleep after feeding him.  To avoid constant bowls of cereal which, I won’t deny, is a source of high quality calories, or chocolate sour cream donuts, also calories, I made a batch of these muffins.  We were flush with carrots from our garden and the CSA, and had two jars of molasses in the cupboard.  A recipe search at epicurious.com for “carrot molasses” came back with this recipe for cupcakes.  A few tweaks to the healthier and we were well on our way to 2:30am high calorie bliss.

Carrot Molasses Muffins

  • 4 medium carrots, shredded fine
  • 2 large eggs
  • 3/4 c applesauce
  • 1/3 c molasses
  • 1/4 c honey
  • 1/4 c brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 c whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 c walnuts
  • 1/2 c raisins
  1. If you do not have an infant, go to step 2.  If infant is crying/squirming or will do so immediately after you stop paying attention to him, put him in the carrier.  My carrier of choice is the Moby wrap, but the baby Bjorn is nice too.  If infant is sleeping, please tell me what you are doing.
  2. Preheat oven to 350F.  Use baking spray on a 12-cup muffin tin.
  3. Combine wet ingredients carrots through vanilla.
  4. Combine dry ingredients flour through nutmeg.
  5. Add dry to wet.  Stir until combined, but still lumpy.
  6. Add walnuts and raisins until fully incorporated.
  7. Fill muffin cups to the top.  They will be full, but these don’t rise much so don’t worry about overflow.
  8. Bake 32 minutes, or until a toothpick inserted into the center of a muffin comes out without raw batter on it.  Check at 25, just in case your oven is hotter than mine.
  9. If it is Austin and March and 80 degrees out, enjoy one of these in the backyard, hopefully with a still-sleeping infant in the carrier.  Put the rest in a tupperware next to the bed for mid-night feedings.

Food Processor Method: Easier and less dishes.  Use the small grater to grate carrots.  Replace the grater with the standard blade attachment.  Add ingredients eggs through nutmeg (all except walnuts and raisins).  Pulse 3-5 times to get it mixed.  Scrape sides down.  Pulse 3 more times.  Add walnuts and raisins and mix with the spatula until incorporated.  Use the spatula to fill muffin cups and scrape the blade and bowl.  Put everything in the dishwasher.  Bake and enjoy as directed above.

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