Saturday, August 13, 2011

Morning Glory Muffins

Morning Glory Muffins, Adapted from my Grandmother

This week has been insane... And I mean really crazy. We've had car trouble, and the giveaway, and family in town. It's amazing I've posted at all this week. But when I'm stressed I like to bake, it's about the only time I actually enjoy baking because it forces me to focus on something else and I'm able to relax at least for a little while.

Right now my Sister In Law and her family are down visiting, and I'm SO excited to get to see my little Nephew again (can't believe he's almost 2 months old!). And since my Sis in law is dairy free I find the challenge of finding/creating new recipes that the whole family will enjoy, and she can indulge on too, to be so much fun. Last week while I was going through my Grandmother's recipes I came across her recipe for Morning Glory Muffins and would you believe they are completely dairy free?!? I was thrilled, and couldn't wait to make them for this weekend. Of course I made a few slight changes based on some personal preferences and I made 2 batches, one with nuts and one without. Personally I prefer without, and the texture is actually quite different but they are both wonderful! And they are kid approved which shocked me, but my little Sous Chef was chomping at the bit to eat one while they were baking, and then promptly devoured his muffin. These are a wonderful, healthy muffin packed full of flavor! So brew up some coffee and get baking, you know you wanna! ;-)

Ingredients: recipe yields 18-24 muffins
2 Cups All Purpose Flour
1 1/4 Cups Sugar
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
1/8 teaspoon Allspice
2 Cups Grated Carrots
1/2 Cup Golden Raisins (Or regular, or you can use dried cranberries)
1/2 Cup Chopped Pecans (Optional)
3 Eggs
1 Cup Vegetable Oil
1 Granny Smith Apple, peeled, cored and shredded
1 Tablespoon Lemon Juice
2 teaspoons Vanilla

Preheat the oven to 350F degrees and grease or line a muffin tin. In a large mixing bowl whisk the flour, sugar, baking powder, cinnamon, nutmeg, salt and allspice together. Stir in the carrots, raisins and nuts. Shred the apple (I used my food processor's shredding attachment) add the lemon juice to the apple to keep it fresh. In a medium bowl combine eggs, oil, vanilla and shredded apple. Add the wet ingredients to the dry and stir until everything is combined and thick. Using an ice cream scoop, scoop one scoopful of batter into the muffin wells. Bake for 15-18 minutes, until slightly golden and firm in the middle. Let cool on a wire rack.

I'm really impressed by these, I can't say that I remember eating them as a kid but I know I will be making them a lot now! And I am SO glad my little man likes these too, because they have so many wonderful things in them! 5 stars!
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