A tiny masterclass in apple tree pruning

This is something I need to learn how to do.

Pumpkin and carrot muffins

Makes 12 muffins

Ingredients:

• 3 large eggs at room temperature
• 4 medium carrots, grated and squeezed of juice (final volume: 1½ cups shredded carrots)
• 1½ cups almond flour, spooned and leveled
• 1½ teaspoons five spice powder (or pumpkin pie spice blend)
• 1 teaspoons baking soda
• ½ teaspoon cream of tartar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon fine sea salt
• ¾ cup pumpkin purée (canned or fresh-cooked from pie pumpkins)
• ½ cup local honey
• 2 tablespoons almond butter
• 1 teaspoon melted coconut oil, and a bit extra for greasing the muffin tin if not using paper liners
• 1 tablespoon sliced almonds
• 1 tablespoon toasted pumpkin seeds

Steps:

-Heat oven to 350°F with the rack in the middle position

-Sprinkle sliced almonds and toasted pumpkin seeds on top before placing the muffins in the oven.

-Bake for about 30 minutes, or until a toothpick, when inserted all the way comes back out without wet bits clinging to it. The tops should be firm.

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