What more can I say about Saturday mornings? I have written about my love for them many times since I began this blog over a year ago. I know people who start out their Saturday mornings in the gym or on the golf course and I admire their active way of life, but I never want to leave the house until mid afternoon. I enjoy the feeling that there is no where to rush to — just sipping my tea and reading the paper while the muffins bake. Yes, I still have subscription of newspapers that get dropped off at my door. I am completely unwilling and unable to let go of this old fashioned habit that connects me to the person that I once was. Like many of my compatriots who came to the US during the 80s as students, I read newspapers to improve my reading comprehension in English, and learned to make sense of the American life via Dear Abby.
There is an interesting article on The Wall Street Journal today, titled The Secret of Immigrant Genius. It talks about the role of “schema violations” — the very act of uprooting and replanting that we go through as immigrants — in intellectual development. Apparently, when we feel topsy-turvy and when our temporal and spatial cues are off-kilter, our creative juice flows more abundantly.
Through out those “topsy-turvy” early years in America, kitchen was always a place of comfort and reorientation for me. Cooking is universal; it makes you feel at home wherever you are.
Now a few words about these muffins. When I have a craving for more decadent muffins made with real butter and sugar I would just buy them in a neighborhood bakery. When I make my own, I always try to use alternative ingredients that are higher in nutrients and lower in sugar, butter or simple carbs.
Apple Carrot Walnut Muffins
1 cup wholewheat flour
3/4 cup almond flour
1/4 cup xylitol or sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup walnuts, roughly chopped
5 tablespoons milk
1 cup shredded apple
1 cup shredded carrot
1 teaspoon pure vanilla extract
1/4 cup coconut oil, melted (butter is fine, too)
Pre-heat oven at 350F.
Mix all dry ingredients in a mixing bowl. Mix all wet ingredients in a separate bowl. Pour wet ingredients to the dry ingredients and mix, but don’t over mix.
Ladle the mixture into the muffin cups — either oiled or line with paper muffin cups. Bake for 30 to 35 minutes until a toothpick inserted comes out clean. The recipe makes 12 large muffins.
You can also use all carrots or all apple in this recipe. If your apples or carrots are not very juicy, you will need to add a tablespoon or so more milk to compensate for the moisture.