Now that wedding planning is going full speed and every day decisions are being made regarding the details of our wedding travels and the actual wedding day, I have been feeling a lot of emotions.
This week I have been in a reflective mood. I look back at how far we have come in less than year. We got engaged on May 29, 2010 and getting married a year later on May 30, 2011. Yesterday, when we spent a special afternoon back to our engagement spot, it felt really special. The feeling hit me that things are coming to a full circle.
I look back and see where we’ve been and now, look where we are. 81 days before our wedding.
Our decision to have a destination wedding was easy for us. We knew what we wanted, we knew what would make us happy. Not everyone agreed with the decision. But we carried on. We always do.
I am so happy that all our immediate family, close relatives and our closest friends will be traveling with us and witness our special day.
I know I will say a thousand Thank Yous between now and even after the wedding. I just feel so grateful for everything.
You know what else I’m grateful for?
These muffins that I enjoyed while nursing my cold. Recipe adapted from here. I replaced buttermilk with a non-dairy milk and apple cider vinegar. This substitution worked well for these vegan cupcakes, so why not try it here too.
Carrot Cake Muffins
2 1/2 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup raw brown (turbinado) sugar
1/3 cup canola oil
1 1/3 cups almond milk or coconut milk
2 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1/3 cup golden raisins
1/3 cup chopped pecans
1 1/2 cups grated carrots
1. Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
2. Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
3. In a separate bowl, beat together the eggs, sugar, oil, non-dairy milk, vinegar and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.
4. Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen
Yield: Twelve muffins, depending on the size of the muffin tins.
Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator and for a few months in the freezer.
These are slightly sweet, which is how I like breakfast muffins to be. The raisins add sweetness on top of the sugar.
The scent of the spices while these muffins are in the oven will call everyone to come into the kitchen.
Fresh from the oven.
I made a few muffins baked with sprinkled brown sugar on top. These were served to friends with sweet tooth. It made a caramelized and crunch topping.