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LivingFood and DrinkCarrot Muffins

Carrot Muffins

by Gay Cook

If you are looking for the last minute Christmas present, head to Mill Street Books, 52 Mill Street, Almonte and find Fresh & Healthy, Cooking for Two.

This is the perfect cookbook for anyone looking for recipes and ideas when preparing meals for one or two people. It is written by two local area dietician and nutritionist Ellie Topp and Marilyn Booth. Their aim is to start cooking with fresh and local ingredients if available and focus on recipes that are tasty, simple and easy to prepare. The carrot muffins are delicious and one of the moistest muffins I have tasted. This is due to using applesauce and reducing the fat.

Also included are recipes that follow Canada’s Food Guide and a breakdown of key nutrients and provides analysis of recipes and main meals. A few recipes include Hot and Sour Soup, Salmon with Dijon and Sesame Glaze, and Chicken with Wine and Sweet Potatoes.

The aim of the two authors is to pay attention to healthy eating guide lines and help others to find recipes that serve two people.

Easy Meals for Everyday Life, Fresh & Healthy Cooking For Two

Carrot Muffins

Makes 12 muffins or 24 mini muffins

Toasted hazelnuts add excellent flavour to these moist nutritious muffins. No hazelnuts? Use any nut you happen to have on hand.

Preparation Time: 15 minutes Cook Time 25 minutes

1 cup (250 mL) all-purpose flour

¾ cup (175 mL) whole wheat flour

¾ cup (175 mL) lightly packed brown sugar

1 teaspoon (5 mL) griybd cubbanib

1 teaspoon baking powder

1 teaspoon (5 mL) baking soda

½ teaspoon (2 mL) grated nutmeg

¼ teaspoon (1 mL) salt

1 egg

1 cup (250 mL) applesauce

2 tablespoon (25 mL) canola oil

2 cups (500 mL) grated carrots

1/3 cups (75 mL) chopped, toasted hazelnuts or other nuts (instructions bekow)

Preheat oven to 375F (190 C). In large bowl, combine all-purpose flour, whole wheat flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt.




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