Carrot Wheat

Working through the book in chronological order works well for keeping me organized, but not so well when it comes to using ingredients I have on hand.

I should have done all the carrot muffins in the fall, for example, when I harvested our carrot crop and had literally dozens of carrots crowding my crisper drawer.

Oh well. Carrot wheat! These sound healthy! And like they might taste pretty good!

Carrot Wheat

Measure into large bowl

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

1/4 cup brown sugar

1/2 tsp cinnamon

Stir into dry ingredients

1 cup coarsely-grated carrots

1 tsp grated orange rind

Beat together

1 egg

1 cup milk

1/4 cup molasses

1/4 cup melted butter

Add to dry ingredients along with 

1/2 cup raisins

1/4 cup nuts

Mix until blended.

Bake at 375F for 15 – 20 minutes. Makes 15 muffins.

The method

After last week’s recipe, one of my readers said “but don’t you have a grater attachment for your food processor?” I DO NOT AND NOW I AM SAD. I had to grate them the old-fashioned way, with a box grater. Just like Ma Ingalls. Or Dorothy, for that matter.

I didn’t have either raisins or nuts on hand, because I made this on the spur of the moment one morning when I needed an activity for the kids. I threw in some sweetened dried cranberries at the last minute.

The results

The whole house smelled great while these were in the oven, so bonus! I love it when the big kids come home from school and ask “what smells so good?” as soon as they walk in the front door. They puffed up better than I expected for such a heavy batter and were a pleasing colour with flecks of bright orange and deep red.

They tasted… pretty good. Not a favourite, but they were nice and moist. I’m not sure why the orange rind is in here; it’s overpowering, I thought. My 5 year old agreed with me; he’s a baked-goods junkie and he loves muffins, but he didn’t even finish his first one. Although the rest of the test subjects professed to like them, after a week I ended up throwing away half a dozen uneaten.

Overall, I’d say these are not good enough as they are to make this recipe worth the effort. With some tweaking, I think they could probably be really tasty. If anyone tries, please leave your suggestions / modifications in the comments!

Carrot Pineapple

*tap tap*

Is this thing on?

So, I’m back. The muffins totally went by the wayside, as regular readers know… first came summer, when it was frankly too hot to be baking much. Then school started and that was hectic. Then the kids announced they only wanted blueberry muffins, forever. We were tired of muffins! SO MANY MUFFINS.

Come January and the bitter cold, and we all wanted carbs again. I started baking batches of tried-and-true muffins to have ready for the kids when they got home from school. Then Michael asked if he could bake a batch or two, and bang! Just like that, we’re back in business.

This week, we made recipe # 33 – Carrot Pineapple muffins. We’ve already had a version of these, and when we read through the ingredient lists they were very similar. Dorothy! A duplicate recipe?? Shock. Horror. There are a couple of little changes, and then we made some substitutions as well. Because this recipe as written is nearly identical to the previous attempt, I’ll write the recipe with the changes we made. It’s a little healthier than Dorothy’s first recipe, but just as tasty.

Carrot Pineapple Muffins – Version 2.0

The recipe

Combine in large mixing bowl

1/2 cup white sugar

1/3 cup oil

1/3 cup unsweetened applesauce

2 eggs, lightly beaten

1 tsp. vanilla

Combine in medium bowl

1 cup all-purpose flour

1/2 cup whole wheat flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

Add dry ingredients to wet and stir until just moistened.

Fold into batter

1 cup finely-grated carrot

1 cup crushed pineapple, drained

Bake at 375F for 20 minutes. Makes 12 large muffins or 18 small muffins.

The process

Easy as pie, although grating carrots is never going to be one of my favourite tasks. The batter is quite dense, and also delicious. All three kids (and one cheerful husband) licked the beaters, the spoon, and the bowl. Usually a good sign.

The result

A tasty, moist, surprisingly light muffin. Not overly sweet, as we halved the amount of sugar. A substantial snack that leaves you feeling like you’ve had a nice little treat. Very tasty with tea, coffee, or hot chocolate.

Next week

Carrot Wheat. You’ll need grated orange rind (again with the grating! GAH!), raisins, molasses, and nuts.


No, I’m not dead. Yes, I’m back. I could list all the reasons why I haven’t updated in a couple of weeks, or I could just say that life happened, and life didn’t involve muffins. I’m going to do my level best to keep up with the schedule from here on in. I feel like I’ve let Dorothy down by slacking off. I don’t get the sense, from what I know of her, that she would ever have said she was too busy (or tired, or bored, or full of existential angst) for baking.

Anyway, I’m back on the horse. Here we go!

The recipe

Beat in large bowl

3 eggs

Add to eggs and mix well

1/3 cup brown sugar

2/3 cup vegetable oil

1/4 cup molasses

2 cups natural bran

1 cup grated carrots

1 cup applesauce OR mashed banana OR pureed fruit (Note: I used mashed bananas)

1 1/2 cups liquid – water OR milk OR apple juice (Note: I used milk)

Mix in medium bowl

1 1/2 cups whole wheat flour

1/2 cup wheat germ

1 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

1 tbsp. powdered milk

Add dry ingredients all at once to wet ingredients, and mix well

Option # 1: Stir in 1/2 cup raisins (I didn’t because raisins, no thanks)

Option # 2: Add 2 tsp. cinnamon and 1 cup walnuts (Dorothy suggests this option only if you use applesauce for your fruit)

Bake at 375F for 20 – 25 minutes. Makes 23 muffins using 1/4 cup batter per muffin.

The process

Grating the carrots was as usual a messy icky task, but overall this was a pretty easy recipe thanks to my stand mixer. Side note: I love my stand mixer. I’m sure I’ve mentioned before just how much I love my stand mixer. It really does take a lot of the effort out of baking.

They were baked perfectly at the 20 minute mark, so check them – as always, your oven’s actual temperature will make a difference to the final cook time.

The result

They smelled SO GOOD while baking. My 7 year old insisted on taking several deep sniffs before bed. They rose just enough and are a pleasing molasses colour.

The first bite was almost disappointing, because my first thought was “oh damn, these are bland, AGAIN” but then I took another bite and before I knew it, the muffin was gone. The mouth feel is actually quite good, and I was surprised, because between the bran, whole wheat flour, and wheat germ, I figured these would be kind of grainy – but the texture is lighter than I expected.

I think the kids are going to enjoy these, and they are very healthy so hey kids! You’ll be having muffins in your lunch all week. Enjoy!

Next week

Another version of Carrot Pineapple. You’ll need a cup of finely-grated carrot and a cup of drained crushed pineapple.

Carrot Nut

No, you’re not crazy – I missed last week completely. Monday was my birthday, and who wants to spend their birthday baking muffins? NOT THIS LADY. Plus we had a houseguest, and thus I spent every evening after work sitting on the deck drinking beer and reminiscing about high school.

Also, I think it is actually possible to have too many muffins. My family no longer greets each batch with excitement. Add to that, spring is finally here, and the evenings are so long and sunny… I don’t much feel like heating up the kitchen just as the house is starting to cool down a bit.

I have muffin fatigue, people. I’m only three recipes away from the halfway point, and I’m running out of get-up-and-go.

However! My 7 year old and I are re-reading Laura Ingalls Wilder’s Farmer Boy for the millionth time, and if Mrs. Wilder can serve oatmeal, apple pies, stacked pancakes, and preserves for breakfast EVERY SUNDAY, I guess the least I can do is make a damn batch of muffins once a week.

And so we forge ahead, with this week’s offering – Carrot Nut.

The recipe

Beat in a large bowl

1 cup white sugar

3/4 cup oil

2 eggs

Add 1 tsp. baking soda dissolved in 1 tbsp. warm water and 1 tsp. vanilla

Sift together and add to the wet mixture

1 1/2 cups all-purpose flour

1/2 tsp. salt

1 tsp. baking powder

To the well-mixed batter, add

1 cup grated carrots

1 cup walnuts

Bake at 375F for 20 minutes. Makes 15 large muffins.

The process

I screwed up pretty early on with this one; I dissolved the baking powder in the warm water, rather than the baking soda. Science! If you put baking powder in warm water it foams & fizzes in a most enjoyable fashion. Because I’d already added the baking powder to the wet ingredients, I just sifted the baking soda in with the flour instead.

I have no idea what impact this had on the finished product, if any.

One large carrot yielded just over a cup, grated. I didn’t peel it first, just washed it well.

I doubled the vanilla because I’ve had so many issues with Dorothy’s muffins being bland.

The finished batter had a very strange consistency; it was very thick, almost glossy, and quite heavy. This may have been because of the baking powder / soda mixup.

The recipe suggests baking for 15 – 20 minutes; at 15 minutes these were nowhere near done, so check them carefully.

The result

The muffins rose beautifully and had lovely rounded tops. They smelled very appetizing indeed, and were a pleasing orangey-yellow colour.

Unfortunately the Curse of Bland Muffins hit yet again. They were OK, but nothing special. For my birthday Michael made me a carrot cake that tasted like angels, or something – it has cinnamon and nutmeg too, if I recall correctly, and adding those spices to this recipe would make a world of difference.

The mouth feel was a bit odd, in a way I can’t really describe; these muffins were halfway between dense and light, and it felt like the sugar hadn’t completely dissolved, or something.

I wasn’t thrilled, and Michael agreed that they were just ‘alright’.

I suspect the kids will like them, though, and they are loaded full of carrots, so they’d be fine for a snack or as part of breakfast. Sadly they can’t go in school lunches, because of the nuts.

I think with a bit of tinkering, these could be a simple, kid-friendly recipe. Also, I’m curious to hear what kind of results you careful people who don’t mix up the leavening agents get.

Next week

Pioneer Muffins. I’ve been dreading this one a bit because Dorothy has included several variations within the body of the recipe, and deciphering the various options is going to be confusing.

You will need to have:

  • molasses
  • natural bran
  • carrots, applesauce OR mashed banana OR pureed fruit
  • milk OR apple juice
  • wheat germ
  • powdered milk
  • raisins OR walnuts

See? Crazy town. Also it looks like it will make a gigantic batch of… something. We’re all in this together, people.

Apricot Oatmeal

Well, I’m a day late and a dollar short this week. I managed to get the muffins baked last night, but then my 15 month old woke up screaming, his sleep totally disrupted thanks to a rotten early-spring cold, and by the time I got him settled again it was late.


I also cheated on this recipe and thus probably totally missed the point. Dried apricots are kind of pricey if you buy them at the grocery store, and I kept forgetting to go to the Bulk Barn for the tiny quantity I needed. Take my review with a grain of salt.

The recipe

Mix together in large bowl

1 1/4 cups rolled oats

1 cup all-purpose flour

1/3 cup white sugar

1 tbsp. baking powder

1/2 tsp. salt

Blend in small bowl

2/3 cup milk

1 4.5oz jar of apricot puree (Baby food. All the ones I could find had sugar added.)

1 egg

1/4 cup oil

1 tsp. vanilla

Add wet to dry

Fold in

1/2 cup chopped dried apricots

1/3 cup raisins (I just used all raisins, although I did use golden raisins, which I have to say I prefer.)

Bake at 350F for 20 minutes. Makes – and I couldn’t make this stuff up – 13 and a half muffins.

The process

Super-easy because I cheated and didn’t chop a half-cup of apricots, ha ha. Although someone told me that putting a little oil or non-stick spray on your knife before chopping dried fruit will make the whole process a little faster.

Also, I completely forgot the milk and couldn’t figure out why I didn’t have batter so much as I had crumble. I threw the milk in at the last minute and it was fine.

The result

These are quite a pretty colour, thanks to the golden raisins and the apricot puree. The texture is really pleasant; it just has a good mouth-feel. So it’s disappointing that the actual taste is unremarkable. Like many of the recipes in this book, they are very bland. I think maybe palates just used to be less adventurous, and so some dried fruit plus a little vanilla was plenty.

I would try these again, but they’d need some seasoning help. If any of you decide to give them a try, please leave your changes or recommendations in the comments.

Next week

Carrot Nut (mmm…). You’ll need a cup of chopped walnuts and a cup of grated carrot OR a cup of peeled fresh cherries OR a cup of dried cherries.

Dorothy, with the variations! Holy smokes. For the record, I’ll be making carrot-walnut. I love carrot muffins.



Whole Wheat

This is the last simple recipe for a while, looking ahead; some of the upcoming recipes have long ingredient lists or time-consuming prep. So enjoy this easy one! After this, it starts getting more complicated.

The recipe

Beat together

1 egg, well beaten

1 scant cup brown sugar

1/2 tsp. salt

1 tsp. vanilla

Add and mix in until blended

1 cup sour cream

1 cup whole wheat flour

1 tsp. baking powder

1 scant tsp. baking soda

Dorothy neglected to note baking time or temperature. I went with 375F for 15 minutes and they were perfect. 

Makes nine muffins, for some reason. NINE. I find this weird.

The process

So easy. Easy like the classic Basic Muffins from week one. Chuck all ingredients into a small bowl, mix, done. No stand mixer or fiddling around required.

I used dark brown sugar because I forgot to buy light brown sugar on the weekend.

I also didn’t use quite a full cup of sour cream because someone had dipped into the container I bought. It was probably me. It was that kind of weekend.

Once all your ingredients are mixed, let the batter rest for a couple of minutes until air bubbles form. You’ll know it’s rested for long enough when the batter has a dry, foamy consistency.

I used 1/4 cup of batter per muffin, which again, made nine muffins. I’m guessing you could easily double or triple this recipe though.

The result

These muffins look more muffin-ish than any other batch I’ve made. They rose beautifully and have a very pleasing golden brown colour. They smell fantastic – faintly nutty – and overall yield a great result for minimal effort.

Texture-wise they are quite light; if you like a denser, heavier muffin these will not be for you. They are a touch bland, although you could easily fix that by adding spices of your choice, or fruit – I’m imagining these with double the vanilla and some blueberries, and getting pretty excited.

They are not too sweet, not too heavy – just a nice, simple whole wheat muffin that clearly would lend itself well to modifications. They take no time at all to put together and bake, and are a great addition to my go-to easy recipe repertoire.

Next week

Apricot Oatmeal. Ingredients to buy:

  • 4.5 oz jar apricot puree (Dorothy says “jar of apricot baby food”. I haven’t got a clue if one can buy a jar of plain pureed apricot baby food these days; guess I’ll find out).
  • 1/2 chopped dried apricots
  • 1/3 cup raisins


Oatmeal Orange

My friend Lila of Sweet and Lovely Crafts modified last week’s Oatmeal recipe with some additional spices and a smidge less sugar. You can see her take on it here. I haven’t tried her version yet but it sounds fantastic. I know that Nicole from Cooking in the Boyhouse has been experimenting with vegan versions of some recipes here, too. Please, all of you feel free to share the recipes, tinker with them as you see fit, and post links in the comments to your results if you wish. If you’d like to put any of these recipes on your own blogs feel free; all I ask is that you link back to this blog and give credit to Dorothy!

OK. This week I roped Michael into helping with the muffins, and I learned that my husband is a darling man who will help bake in exchange for being allowed to lick the bowl afterwards. That’s fair.

The recipe

Combine in a small bowl and let sit until all liquid is absorbed

1 cup best-for-baking oats

1/2 cup orange juice

1/2 cup boiling water

Cream together

1/2 cup margarine (regular readers will know I always use butter instead, because butter)

1/2 cup white sugar

1/2 cup brown sugar


2 eggs, beaten

1 tsp vanilla

Stir in oats


1 cup raisins (or other dried fruit)

Sift together and add to mixture

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Bake at 350F for 20 minutes. Makes 12 large muffins.

The process

The most complicated thing about this recipe was finding the last can of frozen orange juice concentrate in the very back of the freezer and mixing it up. Otherwise, this is a straightforward recipe with no complicated steps. Lots of simple measuring and probably a good one for doing with small children who love to ‘help’ in the kitchen.

The batter had a strange taste; kind of orange, a little, but otherwise a trifle bland. Not unpleasant, but nothing to write home about.

The result

They smelled quite nice while baking. These ones needed the full 20 minutes to bake all the way through, and for some reason mine got a little browner around the edges than I would normally like. (This may be a function of my oven, which irritates me more with each passing week. It heats unevenly and I’m not convinced the temperatures are accurate. Yes, I need an oven thermometer.)

The texture is surprisingly light; usually oatmeal muffins have a bit of heft to them but these just fall apart when you bite them. The citrus is more of an aftertaste than a strong note; adding some orange zest would be a nice touch, I think.

The sweetness is just right, which is a nice change – I have found that a lot of Dorothy’s recipes to date have been almost too sweet for my tastes. After one bite I started wishing for a cup of tea to accompany my snack.

I like last week’s plain Oatmeal better, but these are just fine, and with a few little tweaks could be an excellent breakfast muffin.

Next week

Plain whole wheat. You will need a cup of sour cream – everything else you’ll likely have on hand.