1 cup wholewheat spelt flour
½ cup white plain (all purpose) flour
½ cup rolled oats
2/3 cup sugar
1tsp bicarbonate soda (baking soda)
1tsp cream of tarter
2tsp ground ginger
1tsp ground cinnamon
1 cup grated carrot
1/4 cup chopped crystallised ginger
1 un-waxed orange
½ cup oat milk or other milk
¼ cup sunflower oil
Pre-heat oven to 180˚ C / 350˚F. Mix dry ingredients in a large mixing bowl and add zest of the orange.
Whisk milk, oil and orange juice together and stir into dry ingredients. Stir into dry ingredients until just combined. Divide evenly between paper muffin cases in a muffin tray and bake for 25-30 minutes until a skewer inserted comes out clean.
Listening to my mother and writing up recipes for the things I bake anyway. It certainly makes for blog material when I’m busy pattern writing. Enjoy!
Here in the studio, we are definitely feeling like it is sweater time. Some of us are still finishing up accessories from our holiday knitting, but we are excited about making sweaters and the workplace chat is full of links to Ravelry and other pattern sources with riffs on what yarn we could use and how we could adapt them.