carrot and walnut muffins

I adore breakfast. Pancakes with maple syrup, crumbly scones, fresh fruit, smoky bacon, eggs with runny yolks and toast to dip in it like fondue. I love it all.

And yet I rarely make time to eat a proper breakfast in the morning. In fact, breakfast is so regularly neglected in my house, that I’m a little surprised it hasn’t yet asked for its CDs back.

I’m not a morning person. Most mornings I eat breakfast at my desk at work, and by breakfast, I mean a mug of instant oatmeal.

On work days, I need a breakfast that’s tasty and portable. And that’s exactly what I found in these carrot and walnut muffins.

The secret to moist muffins is conjoined yolks.

They’re sweet, fluffy, moist, and robust. I hesitate to even call them muffins. They’re more like unfrosted cupcakes that one can eat in the morning, if one is providing extra special, loving self-care.

One day I’ll use this very muffin recipe to make carrot cake cupcakes with cream cheese frosting, perhaps topped with candied cumquat slices. The cake? Will be exactly the same.

Recipe below the fold

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chicken soup risotto

This dish is the perfect marriage of Italian comfort food (risotto) and American comfort food (chicken soup). I made it for the second time on Sunday, and it did, in fact, improve my emotional status.

Chicken thighs, carrots, and mushrooms were all on sale last week. Mom had celery remains that needed to be used up or forsaken and flat-leaf parsley from her patio herb garden ready to harvest.

My favorite Chicken Soup Risotto seemed the perfect choice for Sunday dinner, plus lunch for the week, until I realized midday that I had no chicken stock, or even chicken bones, in the freezer. And so my simple comfort food became an all-day affair of roasting the chicken and making the stock.

The aroma of roast chicken, celery, and onions in my apartment was literally intoxicating – for my cat, Atticus “Tigger” Meowington. When he wasn’t shamelessly begging for chicken in the kitchen, he was lolling about, belly up on the dining room carpet, tongue sticking out and legs splayed in all directions.

Of course, it worked. As I shredded the chicken I left bits in Tigger’s food dish. Look, I’m not made of stone.

Recipe after the fold

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