Hi gang… here’s a little healthy yum to share.
Orange carrot muffins with a fresh brewed chai tea glaze.It’s been a busy month as you might have seen but there’s a little routine starting to rear it’s head. The garden grows and with plenty of grass clippings for mulch, we might actually stay ahead of the weeds this summer… (we’ll revisit that thought in August!) Kale on the left and broccoli on the right has tiny baby heads beginning to form.
The recipe isn’t the simplest. Well, it’s far from difficult but requires a few ingredients and with the carrot grating (I actually pull out my cuisinart even for this small amount), I spent about 25 minutes prepping with another 25 min in the oven. I made the glaze from a little loose black chai but you’d find equal success I think with a tea bag. Just keep it strong.
Muffins: 1 cup milk 1/2 cup orange juice 1 tsp vanilla extract 2 eggs 1/2 cup butter (1 stick melted) 1/2 cup canola oil 1 1/2 cup grated carrot 3 cups all purpose flour 1 cup sugar 1 1/2 tsp baking powder 1/2 tsp salt 1 tsp cinnamon 1 T orange zest – always organic Glaze: 2T strongly brewed chai tea pinch of cardamom pinch of zest 1 cup powdered sugar
I also did these a second time and used the little deco baking cups I’ve had on the shelf since I closed Chez Chloe in 2009.
I’m thinking on the left is a bunny head and ears or a legless rooster. A whale and a snail on the bottom and right respectively.