Carrot Apple Morning Glory Muffins


I’m a big fan of muffins for breakfast.  I’m not the kind of person who can eat cereal every morning (probably because I ate so much of it in university) and I usually don’t have time to make pancakes, or bacon and eggs, before rushing off to work.  Muffins are great because you can make them ahead, freeze some for when you’ll need more, and eat what you’ve left out in the meantime.  And the best part is that muffins are really just cake masquerading as healthy food!

These muffins actually are quite healthy and SO delicious.  The title alone should give you a hint to the sheer number of ingredients that go into these.  They’re fairly simple to make, once you’ve grated all the carrots (use a food processor if you have one).  You can definitely play around with what you put into the muffins – I’m sure flax seed or different whole grain flours would taste delicious as well. And to top it all off, these muffins keep for a really long time.  They get more moist as the days go.  I would suggest not leaving them for more than about 4 or 5 days, though, because they can get moldy.  But, if you stick them in the freezer (because you just haven’t eaten them fast enough) you’ll have more for later!

Carrot Apple Morning Glory Muffins (from Starting Out)

Makes 12-18 muffins (or 12 regular and 12 mini muffins)

What you need:
1 cup all purpose flour
1 cup whole wheat flour
1 cup sugar (white or brown)
1 Tbsp cinnamon
2 teaspoons baking soda
1/4 teaspoon salt
2 cups packed grated carrots
1/2 cup chopped peans or walnuts
1/2 cup raisins or chopped dates
1/4 cup flaked coconut
1/2 cup canola oil
3 large eggs
1/4 cup buttermilk
2 teaspoons vanilla extract
1 apple, coarsely grated (peeled or not)

What to do:
Preheat the oven to 350F and prepare your muffin tins by spraying or lining them with paper cups.

In a large bowl, stir together both flours, the sugar, cinnamon, baking soda and salt. Add the carrots, pecans, raisins and coconut and combine.

In a small bowl, whisk together the oil, eggs, buttermilk and vanilla extract. Add to the flour mixture along with the grated apple and stir just until combined. Don’t overmix!

Spoon the batter into the prepared muffin tin and bake for 15-20 minutes for mini muffins and 25-30 minutes for regular sized muffins. You’ll know the muffins are done when the tops are golden and no longer look wet. Dump out the muffins Take the muffins out of the tin and place them on a wire rack to cool until you just can’t wait any long to eat them.


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