I love muffins. They’re essentially breakfast cake. And when you can make cake “crunchy”? Oh man, I’m totally there, ready to chat over a pot of tea or a cup of coffee sharing all the stories that pop into my head.
I used to walk by this cute little cafe back home. The kind where everything is made in house, and they roast the coffee fresh that morning. Where the muffins look like you made them yourself, because they’re the size of a twelve cup muffin tin, and the huge puffy “dome” on top looks like every single batch of muffins you make. Pert, small, and a little disappointing. I always try and remember to Google how a nice high dome is made on a muffin, but I forget instantly the second I bite into one. Especially the Morning Glory Muffins from my coffee shop back home.
I’ve stuffed these as full as I can with delicious things. And since I had no idea what actually went into a Morning Glory Muffin, I nearly didn’t make these. And since it was 9:30 pm when I got a hankering to bake, I nearly didn’t make these! And since I really didn’t want to grate four carrots… well… I made them anyway. And immediately ate three.
But you should! And if you have to, hire your boyfriend/child/friend/roommate to do the grating for you. Chances are, they’ll be eating them with you, so they can earn their muffins.
“What’s the Story?” Morning Glory Muffins
Adapted from King Arthur Flour – Makes 18 muffins
- 1/2 cup raisins
- 1 cup all purpose flour
- 1 cup of whole wheat flour
- 1 cup brown sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups peeled and grated carrots (approximately 4 medium sized carrots)
- 1 large tart apple, cored, and grated (Keep the peel on for All The Nutrients! Or off. Whatever floats your boat.)
- 1/2 cup slivered almonds (chop, if you choose)
- 1/2 cup chopped walnuts
- 1/3 cup sunflower seeds or wheat germ (or use both of these, but ensure only 1/3 cup is used in total)
- 3 large eggs
- 2/3 cup applesauce
- 2 teaspoons vanilla (or do what I do and just dump until you start feeling guilty about using so much vanilla)
- 1/4 cup orange juice
1) Preheat the oven to 375°F. Lightly grease or paper a 12-cup muffin tin.
2) In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
3) In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
4) Stir in the carrots, apple, nuts, and sunflower seeds and/or wheat germ.
5) In a separate bowl, beat together the eggs, applesauce, vanilla, and orange juice.
6) Add to the flour mixture, and stir until evenly moistened.
7) Drain the raisins. Add, and stir.
8) Plop the batter into your pan.
9) Bake for 25 to 28 minutes until done
10) Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight (THERE WILL BE NONE), and store at room temperature for several days; freeze for longer storage.
Do you have a favourite muffin?