Carrot Cake Muffins

Carrot Cake Muffin with Goat Cheese

I awoke to the sound of rain. Drawing the blinds revealed a world of vibrant colours made by the cleansing water; houses, trees, bricks, flowers were shining in the haze. In the kitchen, Cecilia was listening to this cd which, with the outdoor atmosphere, put me in the mood to make muffins. The carrots staring up at me from the vegetable drawer suggested a carrot cake muffin – nice and springish. The goat cheese idea came  from Cecilia later. It wasn’t until after the muffins were out of the oven, and were being consumed, that she pulled out the cheese. It was the perfect pair.

Carrot Cake Muffins

with goat cheese.

  • 1/2 cup coconut flour
  • 1/2 teaspoons baking soda
  • a pinch of salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 cup butter
  • 1/2 cup honey
  • 1/2 teaspoon vanilla
  • 4 large eggs
  • 1 cup finely grated carrot
  • your favorite goat cheese

Preheat oven to 350°.

Melt the butter.

While the butter is melting, stir the coconut flour, baking soda, salt, cinnamon, and ginger in a mixing bowl.

Beat the eggs in a separate bowl. Beat in the honey. Slowly beat in the melted butter. Add the carrots and vanilla. Add to flour mixture and stir until combined and thickened. (The coconut flour takes a few seconds to react and become thickened.)

Divide between 6 – 8 papered muffin tins. Bake for 30 to 35 minutes. They are best after cooling 5 – 10 minutes. (A good practice for patience! (-: )

Consume with goat cheese.

Happy eating!


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