Today I was making a variation on my favorite muffins, and I realized that I was missing a major ingredient—pureed sweet potato. My usual substitution would be apple sauce, but I was out of that, as well. So I shredded a couple of carrots (one purple, one orange) and added those along with 1/2 cup water and a tablespoon of tapioca flour to the recipe. The muffins are very tasty, but I think that they'd be even better had I used 3 carrots. I'll experiment with an actual carrot muffin recipe next week.
I love the colors of rainbow carrots. Flavor-wise, I find them no better or worse than "normal" carrots, though the small variations in flavor between them are interesting.
I'll have zucchini from my CSA next week, as well. Perhaps I should experiment with adding those to muffins. Thinking about baking with shredded vegetables also reminds me that there was a time when my very favorite cake was a beet cake. I'm not a huge fan of beets, otherwise. They tend to be too sweet for me, cooked; and they upset my stomach if consumed in more than minute quantities, raw.
Huh. Yes, this will be fun. And baking with fresh vegetables rather than canned sweet potato will reduce the packaging that I consume. (Of course, I could cook and puree sweet potatoes myself. I've been meaning to do so, actually, but shredding raw carrots requires less planning and cooking time, which I particularly appreciate during the current hot summer weather.)
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