Hey there. Me again. Hattingdon. Remember the carrot sweet potato muffin episode that landed me blogging here all month? Recipe at end of this post per your request.
Okay. Now onto the No. 4 hat. Hooray!
What’s black and white and re(a)d all over? Ha, ha. A newspaper. Yes, that’s a very very olde joke.
What is black and white and red in the middle? Our next hat in your favourite classic hats all of time countdown.
This is such a cute classically cute hat. And you agree. Let’s get right to the reveal. Ready?
D E I D R E
This is a classic all the way. What with the black crown and black and white houndstooth brim and ravishing red hatband and matching red nosebobs. I love wearing this hat. Loooooooove it!
Speaking of nosebobs. You’ve heard us use that reference before. Can you guess where it comes from though?
Well, you’ve heard of that southern American expression of earbobs for earrings. Well, we were inspired by that darling term to describe the bits on my noseband that holds it in place, and named them nosebobs. Isn’t that cute? Just a little trivia for ya’ll folks!
Three more hats to go. Which hats will be it be? You have mostly likely guess by now but perhaps not the order the finished in. Even Mrs Farrell was surprised.
We were very careful to check and re-check the vote count.
The Big Pinch
In just three days we will all know the overall winner. You know that I have known all along even though Mrs Farrell didn’t want me to know in case I leaked it. Or made such a broad hint everyone would have immediately known.
And you know how I know. I pinched Mrs Farrell’s freshly made Carrot and Sweet Potato muffins to distract the staff while I sneaked a peek at the results.
The reason I bring that up yet again is that so many of you have written to me for the recipe. Well, Mrs Farrell made them, not me. I just pinched them.
So here’s her recipe which I also pinched. This time she won’t mind though. Wait till you see the ingredients. When is the last time you shopped for baby food ha ha ha…. if ever? I know I haven’t.
CARROT AND SWEET POTATO MUFFINS
Prep: 10 Mins / Cook: 15 Mins / Ready in 25 Mins
1 cup white whole wheat flour, sifted
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon (optional)
2 (4 ounce) jars sweet potatoes baby food
1 (4 ounce) jar carrot baby food
2/3 cup vegetable oil
½ cup honey
2 tablespoons brown sugar, or to taste
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Whisk flour, oats, baking soda, and cinnamon together in a medium bowl. Mix sweet potatoes, oil, honey, carrots, eggs, and brown sugar together in a large bowl. Stir wet mixture into flour mixture until just combined to make a batter.
Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
These muffins are moist, fluffy but not too sweet as the ingredients may suggest. I could eat them all day long. But since I am a world famous model I must watch my weight. We wouldn’t want me to get a big head, right? Snort!
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