Spelt Zucchini Carrot Mini Muffins

Monday was my turn to provide snacks for my daughter's preschool class, and I couldn't think of anything more appropriate for a group of 3-4 year olds than a nice fresh batch of mini muffins. My kid will eat anything baked into miniature muffin form, and these are no exception. They passed the preschooler test with her devouring four and asking for more! The best part about these muffins is that they're chock full of healthy goodness, with shredded veggies, raisins and half spelt flour! And unlike many of my failed whole wheat muffin experiments, which turned out dry, bland and not very appetizing, these muffins are sweet, spicy and incredibly moist. Perfect for any lunchbox!

Spelt Zucchini Carrot Mini Muffins

(Adapted from Real Mom Kitchen)

1 cup sugar
1/4 cup canola oil
1 tsp salt
2 large eggs
2 cups grated zucchini
2 cups grated carrots
1/2 cup raisins
1 cup spelt flour (or any whole wheat flour)
1 cup all purpose flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground nutmeg

Preheat your oven to 350°F. Prepare your pan by spraying with a non-stick spray, or lining with muffin cups.

Whisk together the sugar, oil, salt, and egg, stir in the zucchini & carrots.

Whisk together flours, baking powder, cinnamon and nutmeg, then add to the batter. Stir till just combined, then fold in raisins.

Fill prepared muffin cups about 2/3 to 3/4 full. Let the muffins rest for a couple minutes before placing them into the oven.

Bake the muffins until the edges are lightly browned and a toothpick inserted comes out clean, about 12 minutes for mini muffins, 20-25 minutes for regular-sized muffins.

Remove the muffins from the oven, and cool them in the pan for 10 minutes; transfer to a rack, and cool. Eat warm, and store the rest in an airtight container!

Yield: About 50 mini muffins, 12-18 regular-sized muffins.

The Best Lemonade Ever

Fall may be here (or just around the corner), but one thing I'm completely unwilling to let go of is the delicious, refreshing taste of homemade lemonade. Sure, this would be best enjoyed in the sun out on my deck, but just because it's raining and chilly doesn't mean I love it any less.

The Best Lemonade Ever

8 lemons (~ 1 1/3 cups juice)
Zest 4 lemons
1 1/3 cups water
1 cup sugar
5-6 cups cold water

Wash your lemons, and zest about half of them. If you really feel so inclined you can zest them all!

In a small saucepan, mix together 1 1/3 cups water, 1 cup sugar, and lemon zest. Bring to a simmer to make a simple syrup, remove from heat and let steep for a few minutes.

Juice your lemons. To get them to release their juice more readily, roll the lemons under the palms of your hands, back and forth, until they soften up and feel squishy. Cut and juice.

Strain your juice to remove any seeds, and strain the simple syrup to remove the pieces of zest.

Combine juice, syrup & cold water in a pitcher. Add more water if this is too strong, but I find that 5 cups is just about perfect. Also, if you find this too sour, you can add another 1/3 cup sugar to sweeten it up just a little.

Refrigerate 'til cold, and serve with ice.

Yield: About 7 cups

Here we go...

Just what the internet needs, another food blog. Right? This bandwagon is one I think would be fun to jump on. I need somewhere to record my kitchen adventures, somewhere other than the sauce-and-butter-stained notebook that has permanent residence on my kitchen island. I'm always pestered by friends to share what I'm up to, so this will be an easier medium than trying to remember who I need to email what to, and an easier place for me to look back for my own use, as I have a tendency to write in chicken-scratch, with pens whose inks are smudged easily by various kitchen liquids.

Most importantly, this blog is dedicated to my grandmother, who taught me to cook as soon as I was tall enough to see over the kitchen counter standing on a chair, and who encouraged me to use recipes as a guide, and not as The Only Way. She taught me the joy of homemade, of experimenting, and I hope that I can share that in everything from simple comfort food to more gourmet fare.