You know those moments in time, those special events in history, where you can recall the exact date, the exact time, and exactly what you were doing.
Thursday, October 26th, 2017, at 8:30pm, that was the night I met Deb Perlman, AKA Smitten Kitchen.
This wasn’t our first meeting – Erin and I kinda fangirled all over her at last year’s Food Bloggers of Canada Conference. It’s a slightly embarrassing moment we would rather forget.
But last week, I braved a crowded Chapter’s Indigo store filled with Deb fans, picked up a copy of her latest book (which, not surprisingly, is fantastic), and waited in line to get my one-on-one time with the one and only.
What do you say to someone who has inspired you to start a food blog of your own? You say, “I just made your carrot tahini muffins and they are amazing!” And when Deb responds to tell you she saw them on instagram, you can die a happy woman.
In honour of this momentous day in my life when Deb Perlman and I chatted for a whole FIVE minutes (yes, she took time to stop and talk with each and every person in that never ending line), I made a recipe of hers I had bookmarked for quite some time now. And when a couple of carrots were on their last leg in my fridge, what better way to use them up than in some muffins.
And because she is Smitten Kitchen, these muffins were spot on. I really didn’t change much, although I think next time I would definitely toss in a handful of raisins or walnuts (or both!).
We are no strangers on How To Eat to adding tahini to our baked goods (if you’ve made our brownies, you know what we are talking about!). You don’t really taste the tahini in these muffins, but it adds a lot of moistness and a real interesting flavour. I also love that these muffins aren’t super duper sweet. They almost have a savoury quality, which is something I like when I want a muffin that can double as both a worthy breakfast and snack.
Don’t be shocked when you mix in the carrots, it may look like you’re mixing up a salad, but the carrots cook down to pack each muffin with the perfect amount of delicious and sweet carrot flavour.
Eat them as is, top with an extra dollop of tahini, or slather them in some cream cheese. Any way you top ’em, these muffins are pretty darn perfect.
I want to hear your fangirl (or fanboy!) moment! Please tell me I’m not alone in totally freaking out in that second!