Feb 17, 2015, Updated Mar 18, 2021 Aimée is based out of Montreal, and her book is a beautiful tribute to urban homesteading and delicious, comforting meals for the family table. The recipes follow the seasons, and are interspersed with with fascinating tutorials on things truly homemade – from sugaring off maple trees, to building raised garden beds, to canning and preserving. And, fellow Canadians, she has included an ample number of nostalgic Canadian dishes – like Quebec Tourtière, Nova Scotia seafood chowder, and Maple Cider Baked Beans. I’m sharing her recipe for One-Bowl Carrot-Spice Oatmeal Muffins today! I love warmly-spiced muffins, and the oatmeal adds nice texture. Food styling tip! I always reserve some of the add-ins from cookies, scones, muffins, etc. to arrange on top before baking. Here, I planted some oats and cranberries. It’s an attractive finish and shows off what’s inside. Before you get started, keep in mind that the oats need to soak for an hour. I really preferred the muffins on the first day, so if they don’t all get gobbled up, I recommend popping them in the freezer right away to keep them oven-fresh. They’ll thaw in 30 minutes at room temperature, or in 20 seconds in the microwave.
