Feeding Our Rump Roast: Carrot Cake Toddler Muffins

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One of my new favorite genres of books are the memoirs written by comediennes. I read Mindy Kaling’s book last fall and I recently finished listening to Tina Fey’s book Bossy Pants. I laughed out loud as Tina spoke about her experiences with motherhood and I particularly loved when she sarcastically said something along the lines of, “I have one young child, so naturally I am a parenting expert.”

What is it with becoming a parent that makes us think we know it all? I have to admit that I read some of the parenting and sleep training books before we had Smith. It was a form of nesting for me and it made me falsely believe I was ready to rock it. No refined sugar or processed food, breastfeed for 12 months, formula is evil, formula is wonderful, no television under two, no grains before an infant turns one, introduce grains at 4 months (no- 6 months!), no bottle after age one, let your baby cry it out, never let your baby cry it out. It’s all a little overwhelming and, quite frankly, some of these guidelines flew right out the window after the little one arrived. Of course, the major safety rules are non-negotiable; but, with my very limited amount of parenting experience, I’ve learned there is no one-size-fits-all.

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What matters most, again from what I’ve learned in my short 15 months of motherhood, is finding a method that works for you and your partner and being open to amending those methods about 345 times. The good news is that Smith is thriving at the moment. He is growing and developing well. He loves to eat ice cream with his Grandpa and he sill isn’t the greatest sleeper on earth, but he is not currently dipping my makeup brush in the toilet and that makes me feel pretty good about life.

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I came up with this recipe for my little rumpy last weekend when I was researching some new breakfast options for him besides his beloved baked oatmeal. I used the method of microwaving and straining ripe bananas from my favorite banana bread recipe to maximize banana flavor and decrease the mushy texture that can occur with this overripe fruit. Plus, the natural sweetness from the bananas and Zante currants, which are essentially mini raisins, allowed me to only add a small amount of honey to achieve a nice flavor. I also added oats and used whole wheat pastry flour instead of white flour to make these babies a healthier whole grain baked good. Smith gave the muffins his seal of approval and the little beeferoni even inhaled two of these muffins for breakfast one morning.

Happy Monday, everyone.

 

    Carrot Cake Toddler Muffins

Yield: 1 dozen muffins

Ingredients

  • 4 very ripe bananas, peeled
  • 1/2 cup grated carrots
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • 1/4 cup honey
  • 2 large eggs, at room temperature
  • 1 cup instant oats
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 cup currants

Directions

1. Preheat oven to 350 degrees. Line a standard-sized muffin tin with muffin liners. Set aside.

2. Place peeled bananas in a medium-sized microwave safe bowl with a microwave-safe lid (I prefer to use glass). Microwave for 4 minutes, checking the bananas halfway through to ensure the juice from the bananas doesn’t overflow. When the 4 minutes is up, place a mesh strainer over a bowl and pour the microwaved bananas and the juices onto the strainer. Allow to sit for 10 minutes, using a spoon to gently mash the bananas. After the fruit is well strained, place the mashed bananas in a large mixing bowl. Cook the reserved liquid from the bananas in a small saucepan over medium heat until the juice is reduced to about half the amount, roughly 5 minutes. Remove from heat and add to the mashed banana mixture and whisk well to combine.

3. Add the carrots, melted butter, vanilla, and honey to the banana mixture and stir until well-mixed. Next, add in the eggs one at a time, mixing well after each addition.

4.  In a separate medium-sized bowl, whisk together the oats, whole wheat pastry flour, baking powder, cinnamon and currant. Add the flour mixture to the banana carrot mixture in 3 batches, mixing gently with a spatula after each addition. Stir just until combined. Don’t over mix!

5. Using an ice cream scoop or large spoon, divide the batter evenly into muffin liners. Bake for 18-20 minutes, or until a toothpick inserted in the muffin comes out clean. Remove from the oven an allow to cool on a baking rack until completely cooled. Enjoy! Leftover muffins can be frozen in an airtight container or freezer bag.

Source: Lolly’s Original Recipe 🙂

 

Maple Oatmeal Scones

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Weekend mornings. Aren’t they lovely? Some of my favorite moments occur during these times.  Sipping coffee,  chatting with Bert, cuddling up with my little rumpy while he is still cozy in his PJs and clinging tightly to his blanket. It’s simple and wonderful.

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One of the biggest differences that I’ve noticed life with a young child brings is waking up before 6am on Saturdays and Sundays. In my previous life, Bert and I would consider getting up at 7 on the weekends early. Now, “sleeping in” until 7 is considered an amazing miracle from God. On the bright side, this new normal means I am lucky enough to see the sun rise nearly everyday in every season of the year. It reminds me of a quote from Mindy Kaling, “There is no sunrise so beautiful that it is worth waking me up to see it.” While I once agreed with the fabulous Mindy, I have to say that I’ve grown to love the sight of the sun sneaking up on the horizon. It’s a symbol of the hope of a new day and I find it both comforting and inspiring. Thanks for summoning me from my slumber to see it, Smith.

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These maple oatmeal scones are a perfect breakfast for those weekend mornings when you have time to take in the morning light and wake up with the birds. They are delicate, buttery, and just sweet enough to feel like a special treat; but easy enough to whip up and eat the same morning. Or, you can easily make them during the week and freeze them until you are ready to savor the moment.

Happy Saturday, everyone.

Maple Oatmeal Scones

Yield: 8-12 large scones (depending on how you cut them)

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup quick-cooking oats, plus additional for sprinkling
  • 2 tablespoons baking powder
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 pound cold unsalted butter, diced
  • 1/2 cup cold buttermilk
  • 1/2 cup pure maple syrup
  • 4 extra-large eggs, lightly beaten
  • 1 egg beaten with 1 tablespoon milk or water, for egg wash

Directions

1. Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, combine the flours, oats, baking powder, sugar and salt. Slowly add the cold butter in at the lowest speed and mix until the butter is in pea-size pieces. Stir together the buttermilk, maple syrup and eggs and add to the flour-and-butter mixture. Mix until just blended. The dough will be stick and a little crumbly.

2. Pour the dough out onto a well-floured surface. Using floured hands, gently knead to ensure the dough is combined. Pat the dough into a big circle, about 1 inch thick. Dip a knife in flour and gently cut the dough into wedges. Again, the dough will be sticky, so keep coating the knife with flour as necessary and use a spatula to transfer the scones to baking pans lined with parchment or silicone mats. Space the scones about 2 inches apart.

3. Brush the tops with egg wash. Bake for 20 to 25 minutes, until the tops are crisp and the insides are done. Allow to cool for about 5 minutes before applying glaze.

4. To make the glaze, whisk the confectioners’ sugar, maple syrup and vanilla. Drizzle each scone with 1 tablespoon of the glaze. Sprinkle with uncooked oats.

Source: Ina Garten