I had a text message exchange with my mom at about 9 p.m. yesterday that went like this.
Me: Flour infested
Sigh. Yes, this is what happened when I decided to make carrot muffins last night.
I opened the canister of flour to discover a few bugs crawling around. Not cool.
I googled pests and flour. Apparently, there are many pests that regularly get into flour either at the grocery store or at home. It made me feel a little bit better because I happen to think I keep my house pretty clean. But then again, it’s Florida and it’s impossible sometimes to avoid bugs. Once one gets in, you’re done for.
Anyway, the flour pitched and I cleaned the cupboard. So gross.
Oh, the joys of home ownership. Sometimes I miss my old apartment, a third floor place that didn’t have bug problems. Now, I’m surrounded by woods. I generally love my house, but I do seem to get bugs here. I blame nature.
Luckily, I had a separate bag of wheat flour in my pantry. The infected flour had been sitting on the counter.
There would be carrot muffins.
I got this recipe from my wonderful Williams-Sonoma cookbook, Healthy in a Hurry. It’s really amazing. My parents gave it to me last year.
1 cup all purpose flour
2/3 cup whole wheat flour (I used all whole wheat flour after the bug debacle)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup vegetable oil (alas, I was out of oil and substituted butter)
1/2 cup brown sugar
3 carrots peeled and grated (about 1 1/2 cups)
1/2 cup milk
Walnuts and raisins optional
In a medium bowl, mix together the flours, baking soda and baking powder. In a larger bowl, whisk together the eggs, oil and brown sugar. Mix in the carrots. Then add the flour mixture and milk and stir until everything is mixed together in a moist batter.
Stir batter into lined muffin tin. Bake at 375 for 20-25 minutes. (I found 23 to be perfect.)
You want to know something funny? I totally forgot the milk. I realized it as I was typing out the recipe. Oops. They seem to taste fine without it.
Caution: If you want something sweet, this isn’t really the muffin for you. I still find them quite tasty, but I really like the taste of whole wheat.