Carrot Crumble

Carrot Muffin with Toasted Oat & Almond Crumble Top

Carrot cake?  Well, close.  This is a carrot muffin with a toasted oat & almond crumble top!  And while I used my healthy carrot “cake” recipe, I’ve decided to call this a muffin.  It’s less sweet than cake — has no sugary frosting — and can be a nice option for breakfast with coffee.

I got the inspiration from a similar “muffin” I had from a wonderful grocery store called Wegman’s in NJ.

I was on an exploration in Woodbridge where I visited a friend who owns a store called Unique Collection.  I spent quite some time browsing the wide selection of Buddha wooden statutes, natural stones, home fragrances and jewelry all while Indian chant music played in the background. Sweet!

I highly recommend my friend’s shop if you’re looking for a unique gift for a special person.

Check here for more: Unique Collection FaceBook page

While the Wegman muffin was good, I like knowing what’s in my baked goods and since I get so much satisfaction from baking, well, that was enough reason to make these.

Here’s the recipe.

Carrot Muffin with Toasted Oat & Almond Crumble Top

Yield:  9-10 large muffins

Carrot Cake Recipe (Note:  Omit coconut)

Crumble Top Recipe

1/2 C. Home made toasted oat granola or any granola you like
2 T. butter, slightly chilled
2 T. sugar
1 T. flour
1/4 C. almonds

Process:  add all ingredients to a processor and pulse about 5 times until ingredients are combined.  Should resemble a moist yet crumbly texture.  Add to the top of each muffin and bake at 350F for about 30 minutes.  Test with a toothpick for complete doneness.




Okay folks, I finally got a post together and it’s FUN!  It’s PIZZA!

Followed my craving yet again but wanted to opt for more control of my ingredients.  While in Costco recently a fella was on line in front of me with 20 of the hugest bags of flour ever made (yup, that’s Costco for you — everything done BIG!).

I read the label and yup, sure enough, bleached white flour.  Previously read that actual chemical bleach is used to strip away vital nutrients and create the white appearance.  I mentioned this to the guy who was making the purchase for his friend’s pizzaria.  He was startled, as I was when I researched it.

So yes, that $1 NY pizza we all love, I’m sure uses the least expensive ingredients including bleached flour.  Many baked goods (yum!) are also made with it.

I used a simple recipe of olive oil, yeast, wheat and white (unbleached) flour and then watched it grow…


BEFORE OVEN                                       OUT OF THE OVEN


How you like your toppings is all on you.

Me, I love vegetables and I added sweet peppers, onions, spinach, sun-dried tomatoes, low-fat cheeses and this amazing eggplant garlic spread I found at Trader Joe’s.  I was never really a tomato sauce lover so this was a nice option for the base.


Ingredients — Dough

3/4 whole wheat flour
3/4 C white flour
1 t salt
pinch of sugar
1 T olive oil
1/2 – 2/3 C of warm water (120-130 degrees)
2 t of dry yeast

Process for making the dough:

Mix the olive oil and the water; combine the dry ingredients except for the yeast; add the yeast in the center of the dry ingredients then add the water and olive oil mixture; mix with hands, careful not to add too much water; when dough is mixed till smooth and no longer sticky, place in a greased bowl, cover and let sit in a warm dry spot for 45 minutes.  When it has enlarged, knead and roll out onto a the back of a greased baking sheet; add your topping and bake at 400F for about 20 minutes.


Find your personal favorite pizza dough recipe and then add whatever toppings you like!  Simple and FUN!