Wow, it’s been a long time since I’ve posted. I have a new baby now! An adorable little boy lovingly dubbed Sir Blapsalot due to his propensity to spit up on any clean surface around him.
Mr. Bubbles loves his little brother (A little too much for his mama’s sanity.) He dotes on him, bringing him his passy, letting me know that I need to feed him or change his diaper, and piling burp cloths on the poor baby to “help” clean up his messes.
Mr. Bubbles spends the mornings with his Ama so that I can catch up on the sleep I lose every night nursing Sir Blapsalot. I want to make mornings a little easier on her so I decided to make some breakfast muffins so she can just serve him one and finish her coffee.
These started off as carrot cake muffins, but I tweaked them so much that they evolved into their own recipe. I have no clue how they taste as I can’t eat them, but Mr. Bubbles gobbles them like they are candy even while trying to be picky. So now I present:
2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup whole milk (almond milk works as well)
1/4 cup olive oil
1/3 cup honey
1 teaspoon vanilla
2 Tablespoons lemon juice
1 1/2 cups shredded carrots
1 1/2 cup shredded zucchini
1/2 cup raisins
1/2 cup chopped nuts
Mix first four ingredients together and set aside. In a separate bowl, combine the remaining ingredients. Stir the contents of both bowls together until just combined. Spoon batter into a muffin tin, filling each cup completely. Bake at 350 degrees Fahrenheit for twenty minutes or until a toothpick inserted in the center of a muffin comes out clean.
Enjoy sneaking some veggies into your family’s diet!