Carrot Muffins
1 ½ cups all-purpose flour 1/3 cup sugar 1/8 cup molasses 2 teaspoons ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda Pinch fine salt 2 large eggs 1/3 cup vegetable oil 1 teaspoon pure vanilla extract 4 medium carrots, grated (about 2 cups)
Preheat the oven to 350 degrees F. Whisk the flour with the sugar cinnamon, baking powder, baking soda, and salt in a bowl. In another bowl lightly whisk the egg, then whisk in the oil and vanilla and molasses. Fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots just until evenly moist; the batter will be very thick. Divide the batter evenly among a lined muffin pan. Bake until golden, about 20-25 minutes. and cool on a rack. Serve warm.
Maple Butter
1 cup heavy cream
2 tablespoons maple syrup
pinch salt
Combine the cream, maple syrup and salt in a jar with a lid, cover tightly and shake until the fats separate from the liquid (buttermilk), for about 5 minutes. Pour contents into a strainer and drain the liquids. Serve immediately or keep in the fridge for 2-4 weeks.