morning glory muffins
I’m on a very domestic, stay-at-home baking bender lately. I guess it’s a good time as any for a rest before the joy/onslaught of Christmas. It kinda feels like last year’s silly season just kept on going, merging into this year’s… To counteract all the silliness, and when a bowl of cereal is just too boring – party on with these breakfast muffins.
They’re good for you. Bonus! (The only bonus I’m getting this year lol). See the notes for suggestions on how to make them healthier.
This recipe lends itself well to different ingredients. The sultanas can be substituted for dried cherries, blueberries, crushed pineapple and cranberries etc. I think pecans would be lovely – they would add a luxurious bit of oiliness to the muffins. As a healthy alternative, substitute the oil for apple sauce and add a quarter cup of wheatgerm to bulk up the wholesomeness.
Morning Glory Muffins
Makes about 9 – 10 texas sized muffins
2 cups flour (not self-raising)
1 1/4 cups white sugar
2 tsp baking powder
2 tsp ground cinnamon
big pinch of salt
2 cups shredded carrot (about 2 medium carrots)
1 cup shredded apple (1 apple is about right)
1/2 cup sultanas
1/2 cup chopped walnuts
1/2 shredded coconut
1 cup vegetable oil
2 tsp vanilla extract
Preheat the oven to 180°C. Line 12 muffin pans with paper cases or grease the tin.
In a medium sized bowl, combine the flour, sugar, baking powder, cinnamon and salt. Stir in the shredded carrot, apple, raisins, walnuts and coconut.
In a jug, beat the eggs, oil and vanilla together.
Pour the eggy mix into the flour mix. Fold until just combined. Initially the batter will look too dry, but persevere as the carrot and apple do release moisture resulting in a just right consistency. Err on the side of under mixed, as over mixed batter leads to tough muffins.
Divide muffins into muffin cases and bake for about 20 minutes, until a cake tester comes out clean. Enjoy!
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