Last night I decided to bake some muffins to take as snack sustenance over this weekend of archery + lots of dancing, so I thought I'd better give the carrot and pistachio muffin recipe a go!
Carla posted the recipe (for me!) here. Originally I had wanted to bake this recipe without any substitutions, a task which is a challenge for me at the best of times, to see exactly what Carla had created. But soy creamer is allegedly difficult to procure in Australia, so thanks to Mandee I thickened some soy milk with cornflour. I did manage to find plain pastry flour (not wholewheat). It also turned out that I didn't have any apple juice, so I used a tiny bit of orange juice, a little bit of apple sauce, and some water. Also used golden syrup instead of maple syrup, because I live in Australia, not Canada. ;oP
Anyway, the muffins are very tasty. The muffins are carrotlicious. This being the first time I've tried pistachios, I'm not sure I'll use them again, but I will use this recipe again so next time I might substitute walnuts instead.
Thanks so much, Carla!
2 comments:
Glad to see you liked them, and that you were so creative with your substitutions!
Having been away from Australia / New Zealand for so long I no longer know what is commonplace here that isn't there.
Walnuts would SO work, and provide a more traditional muffin.
Thanks for the heads up re the BP? BS I'll look into that.
Carrotastic!
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