I’ve made Spiced Carrot Muffins using my frozen individual portions on two separate occasions now, and I have to say I’m so excited I discovered this recipe. There’s nothing like waking up on a weekend morning, preheating the oven to 375 F, and having fresh-baked, homemade muffins 30 minutes later without the mess. The muffins are still moist and delicious… If I hadn’t made them myself, I would’ve never guessed the batter had been frozen. I’m going to make another batch very soon.
In other news, I apologize for the sporadic posting this past week. I was away on business and didn’t have as much time to post as I had anticipated. (I even “over cooked” last week so I’d have something to write about!)
I did receive my first request, so look for Coconut Chocolate Pudding later this week. I’ve never heard of arrowroot powder – I guess it’s sophisticated cornstarch, in a nutshell – but I think Central Market will have everything I need. It will be an adventure!
Keep sending those requests to email@example.com. I’m excited to hear from each of you and can’t wait for our “shared” culinary experience! 🙂