Last week we went grocery shopping and they had these massive bags of carrots, onions, and beets. All looked so good we bought one of each.
I was inspired to bake carrot muffins. It occurs to me that in the future will need to bake with sugar so the baby can eat it too. I have a plan though! I will buy 2 brand new identical bowls. I will mix the recipe without any sweetener of any kind. Then I will weigh the empty bowl and hit zero on my scale, then I will put the bowl filled with batter on the scale (because of the bowl switcheroo, now my scale will show only the weight of the batter). I will then remove a third of the batter. THEN, I will sweeten the larger portion with raw sugar (for my husband and baby) and I will sweeten my portion with splenda. SO, if the recipe calls for 1 cup of sugar (which is 16 TBSP), my portion will be 5Tbsp + 1tsp of Splenda, and their portion will be 10Tbsp + 2tsp of sugar.
Sounds good in theory, but we'll see...
OK, so I baked Carrot muffins! Normally I use pineapple chunks, but didn't have any so added a grated apple instead (the bruised apple in my fridge got a chance to shine!).
The wet ingredients:
2 eggs protein
1/2 cup canola oil 8 portions of fat
1/2cup unsweet vanilla almond milk 1g carb
The fruits & veggies:
1 small apple peeled and grated 15g carb
1 cup grated carrots (basically 1 big fat carrot) 15g carb
The dry ingredients (sift these together):
1 cup Robin Hood nutri flour 88g carbs
1/4 cup soy flour 11g carb
1/4 cup rolled oats 13g carb
1 cup Splenda 24g carb
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
Spray a 12-cup muffin pan with Pam and set aside. In a large bowl, beat eggs with oil. Add soy milk, vanilla and beat well. Add in the fruits & veggies and mix well. Then add in all the dry ingredients at once and just mix to combine. Spoon into a the muffin pan (I actually got 11 muffins)
Bake at 350F for 30 min.
Carb count is 15g per muffin
I've been eating 2 for breakfast. So nice not to have to think about what to eat!