Carrot-spice muffins

I realize a lot of what I cook is baked, and generally a muffin. Thats because they're easy, quick, and healthy enough I don't feel bad eating them as training food. Plus, I like muffins. And then I discovered/created carrot-spice muffins, and my whole muffin world was turned upside down. These things put all other muffins to shame (well, not all, but many). Despite not having any oil, they're incredibly moist, and there is a complexity of flavors that is just really yummy. mmm. I'm drooling just thinking about them. so, yeah, carrot muffins. The recipe is based loosely off of a combination of recipes found online, so no real source. recipe:

1 1/2 cup flour
3/4 cup whole wheat flour
3/4 cup oat bran
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cup carrots, shredded
3/4C applesauce, unsweetened
1/2 cup raisins
1 tsp grated ginger (or 1/2 tsp powdered ginger) --OPTIONAL
1 tsp orange zest --OPTIONAL
1 cup walnuts, chopped
3/4 cup milk (skim is fine)
2 eggs, beaten
1 tsp vanilla

1. Preheat the oven to 350F. Butter or spray a 12 cup muffin pan (regular size – about 1/2 cup each).
2. Mix together dry goods in a large bowl.
3. Stir in carrots, apples, raisins, zest, and nuts.
4. Combine milk, beaten eggs, and vanilla.
5. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened (just until the flour streaks are gone – do not over mix).
6. Fill the cups with batter almost to the top. Bake for 15-20 minutes or until the tester comes out clean when inserted in the center of a muffin.

Blackberry Scones

After a little over-exuberant blackberry picking, I had lots of blackberries. So, into scones they go. Although these scones were purportedly for the IBC team at great glen tomorrow, I don't think they will make it that long... they're gooooood.

The wet:
1 egg
3/4C milk

The dry:
2C flour
2 tsp baking powder
1 /2 tsp salt
1 /2 stick butter (frozen)
2 tbs sugar
2 tbs sugar for the top
1 C blackberries

Mix the dry ingredients. Using a cheese grater, grate frozen butter into the dry ingredients. Mix that in using your fingertips. In a separate bowl, mix the wet ingredients, then add the wet to the dry. Fold until just mixed, then dump onto a table and gently knead the dough into a ball like shape. It is probably possible to make two balls. Cut these into eighths, move them onto a cookie sheet, and pour the remaining sugar on top. Cook until golden brown. Alternatively, brush the tops with an egg wash, and forego the sugar topping.