From My Kitchen to Yours: A Couple Recipes from this last week

MORNING GLORY MUFFINS (adapted from King Arthur Flour morning glory recipe)

  • 1/2 cup raisins
  • 2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour (Bob’s Red Mill also makes a whole wheat pastry flour that I think would work well for this as well-but I have yet to try it out)
  • 1/2 cup honey
  • 1/2 cup raw sugar (turbinado) OR you could omit the sugar altogether and use 3/4 to 1 cup honey(depending on how sweet you like your muffins)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups peeled and grated carrots
  • 1 large tart apple, peeled, cored, and chopped (or you can grate if you like the apple to blend better, I like mine chunkier)
  • 1/2 cup shredded coconut, unsweetened
  • 1/2 cup chopped walnuts (if desired-I didn’t use them because I didn’t have them)
  • 1/3 cup sunflower seeds
  • 1/4 cup wheat germ
  • 3 large eggs
  • 2/3 cup coconut oil (melted)
  • 2 teaspoons vanilla extract
  • 1/4 cup orange juice

1) Preheat the oven to 375°F. Line muffin tins with baking papers.

2) In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.

3) In a large bowl (or in your Kitchenaid mixer, if you have one), whisk together the flour, sugar/honey, baking soda, spices, and salt.

4) Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ.

5) Make a well in the middle of your mix, and add the eggs, oil, vanilla, and orange juice.  (One note with coconut oil: it solidifies at pretty close to room temperature, so heat it prior to adding it into the mix, and stir vigorously while adding it to prevent it from clumping due to cooler ingredients.)

6) Stir until evenly moistened.

7) Drain the raisins and stir them in.

8) Divide the batter among the wells of the prepared pan (they’ll be full almost to the top; that’s OK).

9) Bake the muffins for 25 to 28 minutes, until they’re nicely domed.

10) Remove from the oven, let cool for 5 minutes in their pan on a rack.  From there, you can enjoy them immediately or freeze for later!

Yield: 18 muffins.

I was totally going to take a picture of these, but they were gone before I had the chance!  (Taliyah even said, “Mom, every time you make muffins, make THESE kind of muffins.”  So there you have it-4 stars from the muffin expert.)

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 CHOCOLATE BANANA CUPS:  Recipe found at MyWholeFoodLife.com, link below: http://mywholefoodlife.com/2014/02/21/3-ingredient-banana-cups/ V photo The girls and I had a great time making (and eating) these together!!  We also used the My Whole Food Life recipe for the chocolate, and it turned out awesome.  (This is assuming that you like coconut.  If you DON’T like coconut, then I would not recommend this chocolate recipe to you!) tphoto

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