August 27, 2010

What's the story Morning Glory?

Needless to say, this muffin has nothing to do with the band Oasis but definitely lives up to it's name, the Morning Glory! If this muffin doesn't make you ready for another day at work I am not sure what will. .

Don't assume this muffin is for health freaks only and that it contains only whole wheat flour, bran flakes and banana. This muffin is something extraordinary, it is sacred and loved by everyone, it is juicy, fragrant and very nutritious! In addition, bran flake is not in the ingredient list!!!! This muffin has some resemblance to the carrot cake which probably explains why I absolutely adore it, I am a carrot cake lover as long as it comes with a nice cream cheese icing spread :).

Below is the recipe from Earthbound Farm Organics that I have altered slightly to fit my own taste! My first batch was came out very oily so I reduced the oil to 3/4 cup. I think it would be possible to reduce it a tad bit more without making it too dry. 

The muffins taste better a day after they are baked and they have a 3 day life in room temperature and 2 month life in the freezer! 

1 1/4 cups sugar
1 1/4 cups whole wheat flour
1 cup unbleached all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
3/4 cup Earthbound Farm Organic Raisins and or Cranberries
1 large organic apple, peeled and grated
1 cup (8 ounces) crushed pineapple, drained
2 cups grated carrots
1/2 cup coarsely chopped pecans or walnuts
1/2 cup pumpkin seeds (optional but I would think it is required)
3 large eggs
3/4 cup vegetable oil
1 teaspoon pure vanilla extract

White sesame seeds or pumpkin seeds to sprinkle. If you are a cup cake fan just mix together some cream cheese with vanilla extract and powdered sugar to top the muffin with. 

1) Position a rack in the lower third of the oven and preheat to 350 degrees F.
2) Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. 
3) Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.
4) In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
5) Spoon the batter into muffin tins lined with muffin cups, filling each to the brim. 
6) Bake for 35 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and sprinkle with sesame seeds or pumpkin seeds. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.


Tip: If you're not a heavy oil user be sure to buy a small bottle of oil because oil gets spoiled and you don't want it to go to waste, there is enough oil spill to last a lifetime!

Fun information: My dog Betsy loves carrots and she recognizes the sound of a carrot being peeled. She waited patiently for me to finish all the peeling and she waited through the grating and was rather surprised to see all that orange food go to waste into the batter. I could not be so cruel as to not save her some carrots so in the end her tail was wagging!