We made it to Arizona! The past few days getting here were quite a journey. I ran my first half marathon, went home to clean and pack, then hit the road with the fam. I slept really well last night. It’s actually 5am in Arizona right now, our first morning here. It’s 7am in Minnesota so we are all very awake. I think we’ll just stick on our MN schedule though. The morning and evening are probably the only times we can spend much time outside while we’re here because it’s so hot. I couldn’t understand why it looked so strange outside when we first arrived. Then I realized, it’s sunny, hot and beautiful, but there are no people outside! It’s the dead of winter for them, really. This is the season to stay inside and stay cool, similar to the coldest months at home. It’s amazing to experience the desert. It causes me to reflect on how we all have such unique versions of “normal.” I’m amazed by everything I see, it’s so different from the Northwoods. I love hearing the different birds chirping that sound so different from what’s in my backyard. This morning I drank my coffee watching the sun rise over the mountains. It is so beautiful. I’m really thankful for the opportunity to be in this place.
I made this muffin recipe just before we left. I was inspired by the surplus of carrots we were trying to eat through before leaving. They turned out so delicious. Morning Glory Muffins are one of my favorite kinds of muffin. So many muffins are just cupcakes in disguise, so I made these with only honey and some spelt flour for easier digestion. You could substitute another dried fruit for the apricots, but they did taste really delicious!
Morning Glory Muffins
30 min, makes 12-15
1 1/2 c shredded carrot
1/3 c shredded coconut, unsweetened
1 apple, cored and chopped small
1/2 c butter
1/2 c honey
1/2 t salt
1 t vanilla
2 t cinnamon
1/2 t powdered ginger
2 t baking soda
3/4 c chopped dried apricot
1 2/3 c spelt flour
- Heat oven to 375 F
- Melt butter in medium bowl. Stir in honey until well combined.
- Add eggs and whisk well.
- Add carrots and coconut and stir to combine.
- Add the rest of the spices and stir well.
- Add the flour and dried apricot and fold together.
- Scoop into muffin tin and bake for 20 min, or until knife inserted comes out clean.
- Let cool on cooling rack before eating.