Confession: It has been ten days since my last blog. I've been feeling guilt, disconnect, and at a loss of words. I also have been working in a blistering hot bakery in the depths of summer. But today, I rest.
I will lounge in bed in the AC drinking coffee all morning while I browse pinterest. I'll take the afternoon to go to the grocery store and TJ Maxx. I might even indulge in a well deserved, Friday night cocktail to celebrate that I have tomorrow off, too!
Downing the contents of my french press has been my only accomplishment so far today. I'm awfully proud. I've also managed to finish off the last of these carrot and flaxseed muffins. These little gems have single handedly gotten me through the past few days.
I initially made them for Brian, but I managed to eat the majority of them myself in the mornings on my drive to work. I usually don't like things like muffins for breakfast: too high in sugar, too low in nourishment. BUT, one of these muffins could fill me up and last me a good five or six hours before even thinking of being hungry.
Recipe for Carrot and Flaxseed Muffins
1 1/2 cups flour
1 1/2 cups ground flaxseed
2/3 cup packed dark brown sugar
3 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1 1/2 cups shredded carrots (I used the leftovers from my juicer! ha.)
1/2 cup raisins
1 cup chopped walnuts
3/4 cup milk
2 eggs, beaten
2 tsp vanilla extract
Preheat oven to 350F. Combine flour, flaxseed, baking powder, salt, and cinnamon in large bowl. Add sugar, carrots, raisins, and nuts one at a time until thoroughly mixed. In separate bowl, whisk eggs, milk, and vanilla. Add wet ingredients to dry and fold together until just barely mixed. Scoop into lined muffin tin and bake for 20-25 minutes, or until firm.
Now, what else does this day have in store for me? I'm thinking of taking up dog grooming and becoming a professional skype-er. What do ya think?