There were a couple of inspirations for today’s baking adventure, one of which was my brother’s gentle hint-dropping. I started out planning to make a carrot cake – banana bread hybrid, but ended up making some sort of cookie-muffin hybrid instead. I’m not 100% satisfied with it, but it’s pretty good. And it’s definitely not that bad for you.
Here was my inspiration, which led me to another, very similar recipe. I modified, basically based on what I have in my kitchen, and came up with a pretty decent result. Enough dillydallying, you say? Okay, here goes!
1 cup quick oats
1 cup white whole wheat flour
1 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1 ripe, mashed banana
1 cup shredded carrot
1/4 cup milk
1/4 cup butter
1 tsp vegetable oil
1/3 cup slivered almonds
a sprinkling of allspice
a sprinkling of nutmeg
1. Combine the flour, oats, salt and baking powder together.
2. Melt the butter, and combine with sugar.
3. Stir the butter mixture into the flour-oats mixture.
4. Stir the banana and carrots into the mixture. Add the milk and oil and stir to combine.
5. Add the spices to taste and whip the whole thing together.
6. Combine with almonds.
7. Drop by the teaspoonful onto a buttered sheet or a cookie pan. These do rise so your drops can be small.
8. Bake at 350 degrees for about 10-12 minutes, or until you think they’re done! The color doesn’t change much, so you’ll have to gauge by texture.
Some things that I might change if I made them again – A nut like pecan might work better than almonds. Also, I would shred my carrots smaller. I think cinnamon would be lovely, but I left it out because my mother doesn’t like cinnamon.
I do think I like baking with carrots and I will try that carrot loaf tomorrow. I’ll be sure to let you know what comes of it!
What would you do with this cookie-muffin-bite? How would you spice it up?