Sorry I haven’t been around a bunch this week. My life has been consumed with GYN appointments, lots of work, and all my teratogen summaries. Thankfully I officially completed my teratogen rotation this afternoon as I turned in all these babies to my supervisor.
I killed so many trees…
But hey, it’s over, they’re done, and I’m free of that load of work. To celebrate, and really because tomorrow’s clinic refreshments are “pitch-in” style, I decided to whip up some carrot muffins tonight (based on this recipe). I mean, let’s face it. I’m in love with carrot cake so naturally these muffins and I get along really, really well. Though, about
three seconds thirteen minutes into things, I remembered why I so rarely make carrot muffins…
Shredding is stupid. Necessary but stupid. After that was finally done I folded them, or rather whisked them, into the liquid part of my batter.
I love how pretty it looked!! I followed the recipe pretty closely but I only used four tbsp (not five) of oil and I chose the COCONUT kind for some added flavor and goodness. Also cut the sugar in half by using Stevia for the other half and used unsweetened vanilla almond milk plus a mix of 75% whole wheat flour and 25% all purpose. Finally, I added several dashes of nutmeg, allspice, and ginger in addition to the called-for cinnamon.
The results were incredibly smell-good! Yes, I just made that up but seriously, you should have been in my apartment. Nomnom! I can’t wait to dig into these suckers tomorrow in-between my 9am and 11am patients. The muffins are only 125 calories a piece with 3g of protein. Not too shabby.
Now I would stick around for a bit and chat but Insurgent is calling me, mostly because it’s good but also a bit because I need to finish it. My copy of Fifty Shades of Grey came in the mail yesterday and the ladies in my lab are RAVING about it so I need to get on that boat before it sails away… Can’t wait!
Questions: Have you indulged in the Fifty Shades trilogy?
What is your favorite kind of muffin?