Apple Carrot & Ginger Spelt Muffins

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Both of my parents love to stories about the eccentric and goofy people they lived with throughout their twenties. They talk about the weird foods these people ate, their poor hygiene, their unbelievable sleep schedules, the strange people they would bring home. When I was in high school I would use these stories to get out of trouble; “at least I don’t clip my toenails over your toothbrush” somehow saved my ass many times. That was a mild one.

It’s an unbelievably intimate thing– sharing a living space with someone you hardly know. Some do it to slice off a fraction of their rent while others are just looking for the security of having a living, breathing person to come home to. Some roommates happen as marriages of convenience (my sister and her roommate of two years met on Craigslist when they got jobs in the same town. When people ask, they still say they met through a friend named Craig). Of course, roommateships also happen with close, established friends. Even in that case, however, you get to know people a whole lot better when you live with them.

I have four roommates this year, all of whom are different and wonderful. One thing we share is a love of cooking (remember the aforementioned weird food habits? I am that roommate). This post is a special shout out to May, who is the baking queen of our apartment, constantly concocting some new project. Too many baked goods is a problem which I’m pretty sure only happens in our house (hashtag good problem to have). These muffins were one of many of May’s baking frenzies, and she agreed to put ‘em on the blog for all y’alls enjoyment. That’s the other thing about roommates– they’re awesome.

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Apple-Carrot & Ginger Spelt Muffins

Adapted from For the Love of Food

  • 2 cups spelt flour
  • 1/2 cup ground flax seeds
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cardamom
  • 1 Tablespoon fresh ginger, grated
  • 1/2 cup coconut oil
  • 3/4 cup agave nectar (or maple syrup)
  • 3/4 cup almond milk
  • 1 cup shredded carrot (about 2 medium)
  • 1 cup shredded apple (about 1)
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Preheat the oven to 325*

1. Combine the flour, flax seeds, baking powder, baking soda, salt, cinnamon, and cardamom in a bowl and whisk together. Add the ginger, coconut oil, almond milk, agave nectar, and vanilla- stir to combine. Add the carrot and apple and mix until a smooth batter forms.

2. Line a baking pan with cupcake liners or lightly grease with coconut oil. Fill each cup about 1/3 of the way for normal muffins or overflowing (as pictured) for jumbo ones. Place in the oven for 22-25 minutes at 350. Remove and test with a toothpick in the center to make sure they’re done. Set to cool for 15-20 minutes.

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