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Monday, October 18, 2010

Breakfast of Champions, Ya'll

Best picture I could get.  I'm a horrible photographer.

I was refilling my flour container and my sorghum jar was suddenly right in front of my face.  I love sorghum.

Are you wondering what I'm talking about?  I don't really ever see it around here, as I live in yankee territory. I think it's more of a southern food.  Sorghum is a tasty syrup that's similar to molasses.  Here's the wikipedia article.  My jar came from Missouri, but was made in Iowa.

I haven't tried subbing regular blackstrap molasses for the sorghum in this recipe, but feel free to try it.  Maybe maple syrup would work, too.  If you can get sorghum, this is a good recipe.  Would I lie to you?

Carrot Muffins
adapted from Maasdam Sorghum Mills recipe

1 1/2 c. flour
1/4 c. packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. shredded carrots
2 eggs, beaten
1/2 c. plus 2 tbsp. sorghum, separated
1/3 c. melted butter

Preheat oven to 350.  In bowl, sift together dry ingredients.  Stir in carrots.  In separate bowl, combine beaten eggs, 1/2 c. sorghum, and butter.  Stir wet mixture into dry ingredients just until combined.  Don't over mix!  Grease muffin tin and fill 3/4 full.  Drizzle remaining 2 tbsp. sorghum over tops.  Bake 18-20 minutes.  Cool 5 minutes, then pop out of pan.

The Flour Children LOVED these.  So did their mom.  Hub is still at work, so his are set aside.  Though Funny keeps threatening to eat them.

2 comments:

  1. I tried these with molasses, and they were yummy. I also used half butter, half applesauce. Tangle especially appreciated them, but she is a huge fan of molasses. I'm pretty sure she's an old lady.

    Next time I'll probably add more carrot. It only took one to make 1/2 cup.

    ReplyDelete
  2. I am pleased to hear it. I think it's a fine recipe and can be played with a lot. I like that.

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