My Everything Muffins

Well, I'm cleaning out my cupboards and need to use up as much as I can... a perfect opportunity to make everything muffins, inspired by the recipe posted below for Everying/ Morning Glory Muffins.

I spoke with Kheng about adapting recipes from large-batch to small-batch, and he said that you just have to divide; If something seems too small, for example the amount of salt, then just add a bit more. I guess that's part of the intuition he's acquired after so many years as a pastry cook. I consulted some recipes for muffins and used my own intuition from there:

• 3/4 cup spelt flour
• 3/4 cup whole wheat flour
• 100mL grapeseed oil
• 2 eggs
• 2 bananas (approx 1/3 to 1/2 lb of flesh)
• 1 small carrot, shredded (approx 75g)
• 1/2 cup sugar
• 1/4 cup baking currants
• 1/4 cup toasted pecans, chopped
• 1/8 cup shredded coconut
• 1 Tbsp blackstrap molasses
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
  
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly ground nutmeg

Creamed the eggs, oil, bananas, and sugar. Then mixed in the rest of the ingredients until just combined. I lined some round tins using squares of parchment paper, then ladled 4 oz (118 mL of batter into each. Baked them in an oven at 375F for 25 minutes.

I'm pretty happy with the results. I would reduce the amount of cinnamon from 1/2 tsp to 1/4 tsp. Otherwise, they're full of flavor, moist, and as fluffy as a muffin should be.