Monday, May 9th, 2011
How was your weekend? Mine was so productive that I sort of feel like I dreamed it. A little more relax time would’ve been nice, but that isn’t really in the cards at the moment.
In the midst of a rather ridiculous streak of checking-things-off-the-list, I stopped for a few minutes to mix up these muffins. They are a lovely blend of whole wheat, carrots, apples, coconut, and peanuts (I know, weird). They’re hearty and delicious, and not too sweet for breakfast (not that there is such a thing).
Let’s all start the week on a bright note, shall we? Here, have a muffin and some coffee.
Morning Glory Muffins
Barely adapted from Marci Gilbert
1 1/3 cup whole wheat pastry flour
1/2 cup white sugar
1/4 cup brown sugar
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup canola oil
1/3 cup unsweetened applesauce
1 teaspoon vanilla
1 medium apple, peeled, cored and diced
1/2 cup raisins
1/2 cup carrots, shredded
1/2 cup walnuts, chopped*
1/4 cup plus 2 T sweetened coconut
Preheat oven to 350°F. Line a muffin pan with papers or spray lightly.
In a small bowl, combine eggs, oil, applesauce, and vanilla, and set aside.
In a large bowl, combine flour, sugars, baking soda, cinnamon, and salt. Add egg mixture and stir just until combined. Fold in apple, raisins, carrots, walnuts, and 1/4 cup coconut.
Spoon batter into muffin tin, filling each muffin cup 3/4 full. Top batter with remaining coconut.
Bake for about 25 minutes or until a toothpick comes out clean. Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container.
*I didn’t have any walnuts in the house, but I did have about eight zillion dry-roasted peanuts, so I chopped some up and threw them in the bowl. I know, it sounds weird, but it worked!