Somewhere along the way in my experiment with the Riot, it became impossible for me to only use the oven for one thing. I can't bear to see that second rack with nothing on it.
So I've taken to making muffins. Since I only use the oven about once a week, I can make one batch of muffins at the same time and that will last me until the following week.
I've tried a few recipes and my favourite by far is the below carrot muffin recipe (modified from this original version). I think they are delicious but I'm still trying to have as little sugar as possible so some might not find them sweet enough.
Carrot and cranberry muffins
1 cup spelt flour (from Little Stream Bakery)
1tsp baking powder
1tsp baking soda
1tsp cinnamon *
1/8 tsp all spice *
1/4 cup dried cranberries sweetened with maple syrup from Upper Canada Cranberries
2 tbsp coconut (think I'll try elminating this next time to make the muffins more local)
2 tbsp oil
4 tbsp apple butter (Filsinger's organic apple orchard - Ayton ON**)
4 tbsp rice syrup (probably could just use 8 tbsp apple butter. I'll try that next time)
1 cup grated carrot from Terre a Terre farm
1 egg (local, organic, free range)
Mix the dry together in one bowl
Mix the wet together in another bowl
Add the wet to the dry (or the other way around) and stir until just mixed (this is the part I always used to get wrong and I'd end up with hockey pucks instead of muffins).
Bake at 375 F for 10-12 mins (until brown on top and a tester inserted into the middle of a muffin comes out clean).
* I used 1 tsp mixed spice instead of the cinnamon and all spice. Its a mix commonly available in the uk - corriander, cassia, ginger, nutmeg, caraway, cloves. So basically any combination of these spices or cinnamon or all spice would work just fine.
**Ayton, ON is not within 100mi (is 602km from my house according to google maps). A local option would be apple butter from Hall's apple orchard in Brockville. They aren't organic tho'.