Happy New Year! We were lucky to spend last week in New Hampshire with Seth's family, enjoying the snow and visiting everyone.
The rains are returning this week. Luckily the fields have dried some but the ground is very saturated still. We are starting to work on build projects and trying to squeeze in office time.
This weeks's pick list:
- Pac Choy
- Winter Squash
Carrot Tahini Muffins, adapted from smitten kitchen.com
- 1/4 cup (60 ml) olive oil
- 1/4 cup (30 grams) well-stirred tahini
- 1/2 cup (80 grams) firmly packed light brown sugar
- 2 large eggs
- 3/4 cup (175 ml) buttermilk, almond milk or (nonalcoholic) apple cider
- 1 teaspoon (5 ml) vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 cups (260 grams) all-purpose flour (see Note)
- 2 cup packed coarsely grated carrots (from about 9 ounces or 5 slim carrots)
- 1/2 cup (60 grams) powdered sugar
- 3 tablespoons (25 grams) tahini
- 2 tablespoons (30 ml) water
- Toasted sesame seeds for garnish
- Heat oven to 425 degrees F. Whisk olive oil, tahini and brown sugar together in the bottom of a large bowl. Whisk in eggs, then buttermilk and vanilla. Whisk in baking powder, baking soda and salt, then switch to a spoon or flexible spatula and stir in flour, then carrots, mixing just until combined.
- Either line a 12-cup standard muffin pan with paper liners or coat them with a nonstick spray. Fill each about 3/4 of the way with batter. You’ll probably have enough for 2 more after this, so you can hold some back if needed. Bake muffins for 14 to 16 minutes, or until a tester inserted into the center of each comes out batter-free. Muffins should be domed and lightly golden on top. Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.
- If you’d like to glaze your muffins, whisk powdered sugar, tahini and water together in a medium dish. Either drizzle this over the cooled muffins or dunk them into the puddle. Sprinkle with sesame seeds, if desired.