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I am not much of a baker. I really hate measuring and since this is non-negotiable in baking, I tend to steer towards cooking instead. I love that cooking is pure imagination. If I add too much or too little of an ingredient, I can easily change it up without destroying the overall product. This is not the case in baking. One screw up or missing ingredient and you might have ruined the whole dish.
I have been forcing myself to do more baking and was excited to learn that this month’s Recipe Redux topic was ‘Stick with Maple-Honey Sweetness’. Using either maple syrup or honey in recipes. Real maple syrup is undeniable in recipes, adding a subtle, natural sweetness to savory dishes and moistness to baked ones. I had a few recipes in mind involving butternut squash and maple syrup but decided to go with a baked good instead.
I recently saw Carrot Cake muffins from the Fat Free Vegan blog and was inspired to come up with my own recipe. I love carrot cake and rarely eat muffins. Honestly, I don’t get muffins. I don’t think they are filling enough for a meal and are often too sweet and too large. That being said, I was determined to make a muffin that didn’t act like a cupcake. The oat crumble on top is a indulgent treat, so feel free to omit it.Print
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