I have exciting news. One of my friends and I have officially started planning a trip to Europe next summer. I am planning to go for six weeks, and will hopefully make it to Spain, England, France, The Netherlands, and Germany. For the past four years I have been focusing on school, and have needed to work a lot during the summers, and this is the first big trip that I am going on without my parents. I cannot wait!
Onto the muffins – I make a batch pretty much every two weeks, so it’s surprising that this is the first one that I am sharing with you. I usually make a bunch and put them directly into the freezer, so that throughout the week I can just pop one out and heat it up whenever I am craving a snack. It saves me from buying granola bars or something similar at the grocery store. They are also perfect for breakfast on a cool winter morning.
While I was searching for a recipe, I had a hard time finding one that had everything that I wanted. So I made my own. You will notice that this one has a little bit of everything in it, but is low in fat, sugar, and is completely whole wheat. However, it still has a nice texture (especially when warmed and topped with butter) and plenty of flavour. Next time I might sub some of the whole wheat flour for oats – I’ll let you know how that is.
Morning Glory Muffins
2 cups Whole Wheat Flour
2 tsp Baking Powder
1/8 tsp Salt
2 tsp Apple Pie Spice (or Cinnamon)
1/2 cup Brown Sugar
1/2 cup Applesauce
1/3 cup Plain Yogurt (regular or greek will be fine)
1/2 cup Milk (regular, almond, soy, whatever)
1/4 cup Molasses
1 cup Carrots, finely shredded
1/2 cup Unsweetened Shredded Coconut
1/2 cup Raisins
1/2 cup Chopped Walnuts
1. Preheat oven to 350. Lightly grease standard muffin pan.
2. In a small mixing bowl, whisk together dry ingredients (flour, baking powder, salt, apple pie spice).
3. In a large mixing bowl, combine eggs, brown sugar, applesauce, yogurt, and molasses. Add the dry ingredients into the wet ingredients; stir to combine.
4. Add in milk. Fold in shredded carrots, coconut, raisins, and chopped walnuts.
5. Spoon into prepared muffin pan.
6. Bake for 20 minutes at 350, or until a toothpick inserted into the center of the muffins comes out clean. Remove from oven; allow to cool for five minutes before removing muffins from the pan and placing on a wire rack for ten additional minutes. At this point you can eat the muffins, store them in an airtight container on the counter for up to 1 week, or store them in the freezer in a ziploc bag for up to 1 month.
* Buttering these is a must. Even if you are dieting, do not deny yourself of that.