Have I ever told you about my love for breakfast? I’ve raved about granola and pear bread, and I’ve told you about my affection for avocado and whole wheat toast. But, I have to tell you a secret. There’s one breakfast treat that has never been on top of my favorite list: muffins.
I just really don’t like muffins.
Why, you ask? Well, I’ve eaten a lot of muffins that are too gummy, too sweet, and, to be honest, not all that flavorful. I want a muffin with substance, with pizzazz, with “oh my god, I just ate three of those muffins” power. The morning glory is my muffin!
This muffin packs a big nutritional punch. Carrots, apples, raisins, pears, and coconut all float in a sea of whole wheat and spelt flour. Unlike your typical muffin, the morning glory will keep your stomach satisfied and your taste buds smiling.
–Morning Glory Muffins For some reason, I like these muffins even better the second day. I leave them on the counter for hungry hands to grab for breakfast, lunch, or dinner. Variation: Omit the almond garnish, and toss in 1/2 cup chopped hazelnuts with the raisins. Makes 12 muffins. – 1/2 cup raisins 1/2 cup spelt flour 1 cup whole wheat flour 1/2 cup all-purpose flour 1/3 cup granulated sugar 1 1/2 teaspoons cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 teaspoon baking soda 1 teaspoon salt 2 medium carrots, grated 1 Granny Smith apple, grated (I kept the skin on for extra fiber) 1 ripe pear, peeled and grated 1 egg 1/4 cup plain yogurt (low-fat is fine) 1/2 cup melted butter or canola oil 1 teaspoon vanilla extract 1/3 cup shredded coconut 12 almonds, for a decorative kick! (optional) – Preheat the oven to 350 degrees. Butter or line a 12-cup muffin pan. – Place raisins in a small bowl and cover with hot water. Let the raisins sit in the water to plump for 15 minutes. Drain. – In a medium-sized bowl, combine the spelt flour, whole wheat flour, all-purpose flour, sugar, cinnamon, ginger, nutmeg, baking soda and salt. Set aside. – In a separate bowl, mix together the carrots, apple, pear, egg, yogurt, melted butter/oil, vanilla, raisins and coconut. – Add the carrot mixture to the dry ingredients and stir until combined, being careful not to overmix. Spoon the batter into the muffin cups, filling to the top (the batter will not rise very much). Top each muffin with an almond, if using. Bake 40-45 minutes, until the muffins are golden brown and a toothpick inserted into the middle of a muffin comes out clean. Remove from the pan, and let cool on a wire rack. – Enjoy.