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One of my favorite muffins to enjoy during the middle of the week when I need some extra energy and don’t want to give myself oodles of sugar, but still something sweet is the Morning Glory muffin. One of our local bakeries here in Bend makes a wonderful Morning Glory muffin, but it is not offered each morning and you never know which morning you will find it available.
Being a particular muffin eater, last year I found a handful of recipes and started to explore and experiment with my own Morning Glory muffin, and then I neglected to share what I discovered (*face-palm*). It wasn’t until last Saturday when Norman and I were returning from our morning paddle, and I thought about stopping by my local bakery to pick up said muffin. But then I remembered I would likely have to stand in line for about 30 minutes due to the current health restrictions, and I considered what I had available in my épicerie already to make my own – I had everything I needed!
Tickled to have a well-stocked épicerie for this baking occasion, I went about making my recipe, using approximately half of the batter to make six muffins and froze the rest. In 45 minutes, I was sitting down with a teapot of Twinings English Breakfast tea and a warm-from-the-oven Morning Glory muffin smothered with salted Belgium butter. Feet up, a deep sigh of relaxation and the boys napping away.
There are many things I love about the Morning Glory muffin. To begin with, it has far less sugar and is void of white flour. The healthy ingredients such as flax, carrots, apples (feel free to swap with pears) and nuts as well as raisins all add a multitude of variety when it comes to texture as well as fresh deliciousness regarding the fruit and vegetables. There are many recipes that have you adding coconut flakes as well as pineapple, so really, it is what you have in your pantry and what you enjoy eating. As I shared above, I had what I needed in my épicerie, but there is no reason to not make it if you don’t have nuts or don’t have an apple. The key is to balance the moist ingredients with the dry ingredients in equal proportions, AND do add the listed amount of cinnamon. Add the warmth of this spice in such a generous amount will add a flavor profile your tastebuds will love and your guests (should you share) won’t be able to figure out, but will love. So long as you tend to these key components, you will have delicious and healthy muffins in the morning to enjoy with a hot cuppa.
Morning Glory Muffins
- 1 1/2 cups whole wheat flour
- 1/2 cup old-fashioned oats
- 1 cup brown sugar, packed
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt, fleur de sel
- 2 cups grated carrots I use a food processor, adding the rough chopped carrots into the machine and pulsing until all is chopped evening and well (but not mush – you still want to know you have carrots in your muffin).
- 1 apple apple of your choice, grated (peeled and cored) I use what I have in the kitchen at the time. Using a box grater, I peel, core, quarter and then manually grate.
- 2/3 cup canola oil or sesame oil or vegetable oil NOT olive oil
- 3 large eggs
- 1/2 cup roasted and chopped nuts of your choice I used almonds and hazelnuts (pecans work well also)
- 1/2 cup raisins
- 1/8 -1/4 cup flax seed
- 1/2 cup unsalted almond slices roasted or unroasted (as they will be baking with the muffins in the oven; however, I have used roasted, and they are just as lovely, even more crunch, but not over-cooked)
- 1/4 cup pepita pumpkin seeds (the edible seed of a pumpkin – green in color)
- Preheat the oven to 375 degrees Fahrenheit.
- Find your muffin tin and parchment liners.
- Dry Ingredients: In a large mixing bowl, combine flour, oats, flax, .brown sugar, cinnamon, baking powder and soda and salt.
- In a second mixing bowl (or the stand mixer's bowl) stir together the carrots, apple, oil and eggs. Add the flour mixture, stirring until just combined.Stir in the nuts and raisins
- Using a large spoon or scoop spatula or large ice cream scoop, place the batter into the prepared muffin cups.
- Sprinkle the sliced almonds on top of each muffin. Having not added this extra touch in previous attempts, I highly recommend for added texture and delightful bites of soft and crunch combined – yum! :))
- Bake for 25-29 minutes or until a knife or toothpick comes out clean from the center. Don't overbake as part of this muffin's goodness is being slightly moist and full of texture. Let cool for just a few minutes, and enjoy warm. I serve it with salted butter – my favorite is seen here from France.
~Parchment Tulip Muffin Liners (as seen in today’s post)