| Hello reader
I hope you enjoyed the Easter weekend and managed to do or at least eat something special. We got out on the only warm and sunny day for a long walk in the Forest with a friend. It was lovely. With increased opportunities for outdoor activity in mind, this week's recipe is for savoury vegan muffins. They're tasty, substantial and really easy to make, so perfect for picnics or packed lunches on the move. I often make a batch of savoury muffins for lunch when I'm at my other job. They last quite well and make a nice change. I have quite a few recipes on the blog for these, but recently realised I didn't have a vegan option. That's now changed and I'm really pleased with them. As you probably know, I'm a big fan of wholemeal spelt flour when it comes to baking. If you want to know why, click on the link. This is the flour I chose for these muffins. I used carrots, smoked paprika and chives for this particular batch, but really you can use whatever vegetables you have to hand and whatever flavourings you like. I've given several options in the post. Talking of carrots I've just picked up a load of cheap ones that were past their best before date. I'm now wondering what to do with them, but I expect I'll make up a batch of carrot pickles as they go so well with so many things. But I might just treat myself to this Moroccan carrot dip too. It's delicious and I haven't made any since last summer. The magnolia trees around us are looking absolutely magnificent this year. The one in our garden is laden with blossom. I guess it should be no surprise that this week's most popular post is for magnolia syrup. As I took a bit of time out for Easter, I haven't been working as hard on the blog as normal, but I did manage to update this post for chocolate mushroom vol-au-vents. It now has a proper recipe card and pin. Keep cooking and stay safe.
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