This Sunday was the first day in… I can’t remember how long!… that we had no plans, no errands to run, and I could spend it doing whatever I wanted – sleeping in, going for a run, cooking my favourite eggs breakfast, and focusing on the blog. J was at hockey this morning and I had a few hours to myself, and the free time felt glorious. I had almost forgotten what lounging around the house on a weekend felt like! This weekend was honestly amazing. J and I did a few spontaneous things together, that felt like we were back in our early days of dating again! We also spent time with family, we biked to the beach in the [cool] sunshine, and we cooked homemade pasta together for Sunday dinner. (Perhaps a pasta recipe to come!)
On Sunday morning, I baked these Healthy Spiced Carrot Orange muffins, based on my tried-and-true Orange Cranberry muffins that J loves so much that he won’t let me make anything else. So today I gave him a compromise – I’d keep the base of the Orange muffins, but I’d add some warm spices – cinnamon, ginger, and nutmeg and some healthy grated carrots. Think a less intensely carrot-y carrot muffin. If you’re looking for a true carrot cake-like muffin, these are not for you. These muffins are a hybrid of carrots and oranges that are spiced and fresh at the same time. They are a great muffin to keep in the freezer and grab and go before work or for snacks.
I hope your weekends were equally as wonderful!
- 1/2 orange, with peel on
- 3/4 cup orange juice
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla
- 1 cup grated carrots
- 2 cups flour
- 1/2 cup brown sugar (plus an extra 1/4 cup if you like your muffins sweeter)
- 1 and 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup raisins
- In a blender, add the orange half and orange juice and blend until smooth. Add melted butter and blend, then add eggs and vanilla and blend again until smooth. Pour into a medium-size bowl. Add grated carrots and stir until combined. Set aside.
- In a large bowl, stir together the dry ingredients: flour, brown sugar, cinnamon, ginger, nutmeg, baking powder, baking soda, and raisins. Add the wet ingredients to the dry and stir until just moistened.
- Line a muffin tray with liners (or grease instead) and scoop a heaping spoonful of batter into each liner.
- Bake at 400 degrees F for 17-20 minutes.