This is not really a post, but an open letter to Myra of The Cooking spoon blog. I don’t know whether it is appropriate to publish open letters instead of customary semi-private comments, but as a perpetual subversive element, I will just do what I deem appropriate, as long as it doesn’t hurt anybody, to paraphrase Albert Camus very loosely. It’s the cat principle: a cat is never concerned with what mice think (this one is from a popular Russian author Darya Dontsova). And Camus again,”To be happy, we must not be too concerned with others.” Therefore,
thank you so much for a wonderful Carrot Cake Muffins recipe. As promised, I did try it, but if you look at my photo, you will not recognize your creation. So I have to apologize to you. I went back to my own Rules of Dessert. Rule #1: It’s not a dessert without chocolate. Yes, I know that muffins are considered breakfast food, rather than dessert, but where does it say that breakfast can’t be chocolate? If it’s a new amendment to the constitution, I haven’t heard of it! And anyway, even though they are made of spelt flour, they are still carby, and when I already eat carbs, I want to make them count! So to your perfect recipe I added a couple of tablespoons of pure unsweetened cocoa. Then, when I was all ready to start, I discovered that I was out of raisins, and I had no choice but to substitute blueberries. Let me tell you, it works!
I baked them in my little cute cupcake machine (that’s why they are so small), and – please forgive me! – had to follow my Rule of Dessert #2: The more chocolate, the better. This is rich and sinful chocolate fudge frosting you see, and some chopped walnuts sprinkled on top.
This is how I perverted your healthy breakfast treat and morphed it into a decadent dessert. I hope you do not hold a grudge because they came out scrumptious, and we love them!
With humble appreciation,
P.S. To differentiate from yours, I call my variation Carrot Cake Chocolate (C x 3) muffins.
Please see ingredients and procedure on https://thecookingspoon.org.
- 2 tablespoons unsweetened cocoa powder
- 1/2 fresh blueberries (substitute for raisins)
- Chocolate fudge frosting (substitute for cream cheese frosting)