Morning Glory Muffins
Doesn’t it feel like March break has already been going on for weeks? It does to me. Ben’s about to go away on a long work trip so I’m feeling under extra pressure to come up with lots of things to do with the kids. We’ve got birthday parties to go to, play dates, day camps, and of course, baking. Here’s one from the archives, Morning Glory Muffins. They’re so good, I was really happy to make them again when I was in the studio with Maya. It’s so good to get nice shots in these old posts. But of course I’m leaving in the original shots of Esme and Julian looking like absolute babies. Look at Julian’s fat little hands?! I mean, honestly. Now excuse me, I think I have something in my eye…. C.M.
After months of having a baby in my arms most of the day, Julian is about to walk. Of course, he’s been crawling for a couple of months but now he’s constantly on the move, cruising and getting closer to two-footedness. And as much as this trend toward mobility means constant falls and bruises we’re both enjoying the independence. It also means I can do more with Esme, which I’ve been missing a lot. After some negotiating – “Let’s make a cake!” “How about muffins?” “No – cupcakes.” “How about muffins?” “Okay, muffins!” – we decided to make Morning Glory Muffins. I like these as they’re a good snack but healthy enough to be breakfast.
food photography by Maya Visnyei
- 2 cups grated carrot
- 1 large apple peeled and grated
- 1 cup flour
- 1 cup wholewheat flour
- 1/4 cup flax meal
- 3/4 cup sugar
- 1 cup shredded unsweetened coconut
- 1/2 cup chopped nuts (I used a mix of pecans and walnuts but you could leave them out all together if nuts are an issue in your family)
- 1/2 cup raisins
- 3/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla
Preheat oven to 350 degrees.
Place grated carrot and apple together in a bowl and toss. Set aside.
Mix together flours, flax, sugar, coconut, baking soda, baking powder, salt, cinnamon, nuts and raisins.
Whisk together the eggs, oil and vanilla.
Blend wet and dry ingredients and stir in the grated carrot and apple.
Spoon into greased muffin tins and bake for 20 to 25 minutes until a skewer comes out clean.
Makes a dozen medium sized muffins.
Esme stayed with this recipe from beginning to end which is a new thing in our cooking together.
You might also like
It went from the heart of summer heat and humidity to deep fall within 24 hours in Toronto this week. There are things I hate about our moody weather (like
I told you I’d squeak pumpkin into everything, even chocolate cake. It actually wasn’t my idea. This is a Whole Foods recipe that I decided to play with a bit.