The brown butter, apple, and carrot muffins we couldn’t stop eating

Many of you have been inquiring about the apple and carrot muffins I mentioned in a post a few weeks ago.

Some of you curious and impatient. Perhaps you were imagining how your kitchen will smell while they are baking?

I don’t blame you. I know I am driven by smells.

It has been very busy around here lately. I cannot lie, at times I felt I couldn’t even breath. Between copyediting, the holidays, children home from school, and side projects I have had very little time to create new recipes. I tested and retested many recipes from the book to make sure they were perfect. In fact, there were evenings that we had nothing to eat but desserts.

A kitchen counter full of desserts.

But I am happy to say that I am finished revising the manuscript and now it is back in the hands of my publisher. Thrilled about what is ahead and seeing it all come together.

So allow me to rewind a bit to a few weeks ago when I made a vegetable bollito misto and these brown butter, apple, and carrot muffins.

The multicolored carrots that had Miren mesmerized. She ate them raw as she stacked the colorful slices on top of each other.

We saved some for muffins. A recipe that I baked not only once but three times because they were that good.

Brown butter, hazelnuts, grated apples and carrots folded into a batter spiced with cinnamon, ginger, nutmeg, and cardamom.

Perfect in the morning with a cup of hot ginger and lemon tea.

Now I am excited to start cooking new recipes.

We will be strawberry picking this week and who knows what we will make with them. I know being out in the farm will ignite my curiosity and creativity.

Take a deep breath and be thankful for winter in Florida. Yes, I will.

Remember that registration for our September 2012 workshop in Dordogne, France will open next Thursday January 26th. Read more details in our save the date announcement.

Brown butter, apple, and carrot muffins

makes 12 muffins

10 tablespoons (140 g) unsalted butter
1 cup (140 g) superfine brown rice flour
1/2 cup (50 g) hazelnut flour
2 tablespoons tapioca starch
1 1 /2 tsp baking powder
1/2 teaspoon salt
1/2 teaspoon grounc cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground caradamom
2 eggs, at room temperature
1/3 cup (70 g) light muscovado sugar
1/3 cup (80 ml) maple syrup
1 teaspoon vanilla extract
3 small carrots, peeled and grated
1 medium Gala apple, peeled, cored, and grated

Preheat oven to 350F (180C).

In a small saucepan, heat the butter over medium high heat until the solids start to turn brown and smells of roasted nuts. Set aside and cool.

In a large bowl, whisk together the rest of dry ingredients. In a separate bowl, whisk together the brown butter and remaining wet ingredients. Add the wet to the dry and whisk to combine. Fold in the grated carrot and apples.

Scoop the batter into baking cups and bake for 20 minutes. Transfer to cooling rack and cool completely.