Carrot Muffins on a Grid

Muffins cooked like waffles: best invention since sliced bread. I have not done the research but I kid you not, these facts are most likely, at the very least, somewhat true. Guaranteed.

- 10,000 muffin bottoms are thrown away each year

- 6 out of 10 chefs attempt to cook muffin-top muffins

- In a double blind study, the average Canadian preferred the texture of waffles than muffins

To your left: companies selling muffin tops; muffin bottoms on protest; propaganda; anatomy of a muffin; and a muffin tin that bakes muffin tops. Evidently, baking the perfect muffin is impossible.

Why don't we put an end to muffin-bottom-riding and cook all future muffins on a grid! Who’s in?

Everything about this recipe is genius: the premise (which I’ve already ranted about), the coconut that toasts to perfection on the grid, the combination of dried fruit and carrots, and the plump yet crisp texture that it delivers.  I’ve adapted it (of course), from Dorie Greenspan’s original, to incorporate wheat germ, bran, and dried cranberries.

I promise I will not say this for all future recipes, as I do not want to be deemed "the girl who cried waffle", but do make these.

Carrot Muffins on a Grid

¼ cup raisins

¼ cup dried cranberries

1 cup grated carrots

1/3 cup shredded coconut

1 ½ cups flour

¼ cup wheat germ

¼ cup bran

3/4 tbsp baking powder

½ tsp baking soda

pinch salt

cinnamon, ginger

¼ cup sugar

1 ½ cups milk

2 eggs

1 tsp vanilla

2 tbsp butter, melted

Soak dried cranberries and raisins in boiling water for 1 minute. Drain. Toss carrots, coconut and dried fruit. Set aside.

Mix dry ingredients in a separate bowl. In another bowl, whisk together milk, eggs, vanilla. Pour wet over dry and mix until combined. Stir in carrot mixture. Stir in melted butter.

Make waffles and leave in 200 degree oven to keep warm.

To serve, grate sharp cheddar cheese over the warm waffle. Pour a very small amount of maple syrup on top and voila!