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Carrot (Bran) Muffins

Despite having 2 cups of crush bran cereal, these have just a hint of bran to them; the molasses, brown sugar, and cinnamon add enough spice to hide it. And the apple sauce and carrots make these a deliciously moist breakfast treat. Good “first time” muffins too, because they don’t tunnel (over stir) easily.

3 c AP flour
1 tsp baking soda
2 tsp baking power
1/2 tsp salt
1 Tbl cinnamon
2 c crumbled bran cereal flakes
4 eggs, beaten
1/2 c applesauce
1 c oil
1 1/4 c firmly packed brown sugar
3 c finely grated carrots (4 carrots, grated with a coarse microplane grater is perfect)
1 c currants

Heat oven to 350 F. Lube muffin tins or line them with paper.

In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon together. Add crushed bran flakes.

In another large bowl (I used an 8 c measuring cup) combine beaten eggs, apple sauce, oil and brown sugar. Stir in carrots and currants.

Pour egg mixture over flour mixture and combine until just barely moist through the flour. There will still be some floury bran flakes, don’t worry about them.

Makes 24 normal size muffins.

Bake for 20 minutes, rotate tins in the oven 1/2 way through (just like tires!).

adapted from Muffins: Sweet & Savory Comfort Food

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I was so excited to can caramelized onions and gingered carrots (made separately, canned at the same time) tomorrow that I neglected to read all the way to the bottom of the recipe instructions before going to the farmers market this evening. Boo.

The good news is that I read the recipe BEFORE Ben started slicing onions because we learned that we’d need a pressure canner! Oops. We don’t have one of those, or even the space to store one if we did. Well, if we did I might de-throne the meat slow cooker, which we really only use for Thanksgiving, and hide it somewhere outside of the kitchen. I’m 99% certain that I’d use a pressure canner at least 3x more than our jumbo slow cooker (good for when we need it, awful space-sucker when we don’t).

Also, today was the last Wednesday night Farmers Market for the year. Sad. I stocked up on lots of stuff for the winter: organic parsley (to mince and freeze), organic butternut squash for Friday night, local organic Gala apples, a big bag of local popping corn, and fresh whole wheat tortillas (also to freeze).

Anyone out there in the blog-o-sphere have any ideas on preserving 2-5 lbs of carrots WITHOUT a pressure canner?

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