As you can see by the gorgeous photo of my foot and ankle, I managed to develop tendonitis. Meaning walking and standing are not the most wonderful things in the world, let alone working in the kitchen. Sigh. Once I figure out how to knead dough and mix cookie batter on crutches though, I'm back in the game!
Before I screwed myself up, I did made a batch of muffins. They're ever so Christmasy - filled with spices and made extra-moist with carrots, honey and a generous dollop of home-made mincemeat (it was taking up half a tiny plastic tub in my freezer and I couldn't throw it away. I'm frugal!). I also tossed in a handful of roasted and salted cashews because I had them on hand, and because my mom loves them. For more texture I added some chia seed and 100% Bran cereal.
The result? A huge batch of breakfasty cakelets that fed the hungry masses at school and work alike.
Mincemeat Cashew Carrot Muffins
50g 100% Bran cereal
¼ cup boiling water
1 tbsp chia seeds (Salba)
1/3 cup boiling water
50 ml oil
150 ml skim milk
1 tsp orange zest
1 tbsp vanilla
1 tbsp honey
2/3 cup sugar
¾ cup mincemeat (if you don't have home made, try this kind...it's awesome!)
400 g carrots, grated
200g whole wheat flour
1/2 tbsp baking powder
1 tsp apple pie spice
2/3 cup toasted, salted cashews, chopped
- Preheat oven to 400°F. Grease muffin cups.
- Place bran cereal in a large bowl.
- Pour ¼ cup boiling water over the bran, and let stand 5 minutes.
- In another small bowl, pour 1/3 cup boiling water over the chia seed, let stand 5 minutes.
- Add soaked chia (it will be like a gel), oil, milk, zest, vanilla, honey, sugar, mincemeat and carrots to the soaked bran, beating smooth.
- Whisk together the dry ingredients and add to the wet blend, stirring until just smooth.
- Fold in cashew pieces.
- Bake for 20–25 minutes, then cool 10 minutes in tin before turning out and cooling completely.
Amount Per Serving
Total Fat: 5.7 g
Cholesterol: 0.2 mg
Sodium: 64.9 mg
Total Carbs: 25.0 g
Dietary Fiber: 3.3 g
Protein: 3.3 g