Morning Glory Muffin

In my lifelong quest to find a palatable breakfast (all before I found Açai bowls and smoothies) I found muffins. Not un-iced cupcakes, like my husband thinks they are. But real American-style muffins with some sort of fruit or vegetable worked through it.

I have been made muffins for as long as I can remember. It was one of the few ways I could justify having some kind of cake without an event to celebrate, and I could have them for breakfast! I even went so far as to make batches just for the freezer, taking one out to defrost overnight and just popping it in the oven to warm up before consuming it in the morning. When we have guests staying, I will usually whip up a batch in the morning. I found that you could usually make a batch without too much effort in about half an hour. It is also, so lovely to have something freshly baked to serve up to your family and guests (or just for yourself for that matter) that it makes it entirely worth the effort.

I have a stash of these easy to make muffin recipes which I go to frequently. This one happens to be one of my favourites. It helps that it has a lot of ‘stuff’ in them, which makes me feel like I am making something worthy for my kids to eat. The recipe has been adapted from Whole Foods – it is supposed to use whole grain pastry flour but I tend to use what I happen to have on hand and it works just as well.

Morning-Glory-Muffin-Recipe

Makes 1 dozen

  • 1 1/3 cups of Plain Flour (alternatively use plain whole wheat flour)
  • 1/2 cup Caster Sugar
  • 1/4 cup raw Brown Sugar
  • 1 1/2 tsp Bicarbonate of Soda
  • 1 tsp ground Cinnamon
  • 1/4 tsp fine Sea Salt (I use Pink Himalayan)
  • 2 Eggs
  • 2/3 cup Canola Oil
  • 1 tsp Vanilla Extract
  • 1 Apple (Fuji, Gala, Pink Lady, or similar), peeled, cored and cut into small pieces
  • 1/2 cup Raisins
  • 1/2 cup grated Carrot
  • 1/2 cup Walnut pieces, chopped finely
  • 1/4 cup unsweetened shredded Coconut
  • 2 Tbsp Coconut flakes for decorating (optional, or use more shredded coconut)

Oven 180C / Fan 160C / 350F

In a large measuring cup, measure out the oil. Add the eggs and vanilla to this and whisk together. Set aside.

In a bowl mix all the dry ingredients together; Flour, sugars, bicarbonate of soda, cinnamon and salt. Add in the raisins, walnuts, coconut and grated carrot. Toss it through the flour mixture, then pour in the Oil mixture and stir until just combined, but no lumps remain.

Pour into prepared muffin tins and top with a sprinkling of coconut before placing in a pre-heated oven for 25-30 minutes. When a cake skewer comes out clean, remove from the oven and allow to cool before serving.

Did you know?

  • Adding the walnuts to the flour first, will help prevent them from turning black when they are baked/cooked.
  • Muffin success is based on minimal stirring! To keep your muffins light and fluffy, you want to stir only as long as it takes to mix the ingredients. 
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