I miss baking. In high school, it was practically a nightly activity. I didn’t grow up watching much else other than Sesame Street, so TV never became habit. (We didn’t have cable till I hit 9th grade, and up until then, it wasn’t infrequent that my mom would contemplate storing the TV in the barn). Instead, baking became my evening relaxation.
It’s funny because just like TV, my mom didn’t bring us to expect dessert after dinner. But once I was old enough to navigate the kitchen, chocolate became ritual, even if it was just filling the room with its fumes. I’d regularly send my dad off to work with plates of cookies, muffins, or the occasional iced cupcake. Sometimes I’d surprise my friends at school by whipping out a bag of brownies from my backpack during our lunchtime break. Even if I had gotten sick of sweets (is that even possible?), I never tired of baking. It got to the point where I almost enrolled in culinary school, but by the time I got to making up my mind between pastry and the traditional track, I ended up opting out altogether. (According to this article, maybe I shouldn’t have.)
Whenever I get a free moment, I still often turn to baking. Play dates become bake dates with friends, and late night bike rides often end at the grocery store for a golden bag of Ghirardelli semisweet chips. More often than not, I’ll bake by myself, after dark, relaxing with the leveling off of each cup of flour. It’s my way to unwind. I can mindless follow a simple base of flour and sugar, and then choose from a list of basic add-ins to spruce things up. That’s what happened with this recipe, filled with healthy, whole wheat goodness that made this the perfect late night snack and hearty early morning breakfast.
- -1 1/2 cups white whole wheat flour
- -1 cup oats
- -1 tbsp baking powder
- -1/2 tsp cinnamon
- -1/4 tsp salt
- -1/4 cup packed brown sugar
- -1 cup soymilk
- -1 egg
- -1/4 cup safflower or vegetable oil
- -1/4 cup honey
- -1 tsp vanilla extract
- -1 1/2 carrots, grated
- -2/3 cup chopped walnuts
- -1/2 cup semisweet chocolate chips
- Preheat oven to 375 degrees. Spray/grease muffin tin, or line each cup with paper liners.
- Combine dry ingredients in large bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and use a spatula to lightly mix. Stir in carrots, walnuts and chocolate chips.
- Spoon batter into prepared muffin tin. Bake for about 15 minutes, or until when a toothpick is inserted and it comes out clean.
- Cool on rack for at least 5 minutes. Serve.