muffins, morning glory muffins

Morning Glory Muffins

 
Morning glory muffins, white whole wheat flour, breakfast

For being someone who is not a healthy eater but trying to do better, I pat myself on the back for making these. These morning glory muffins are definitely a winner not just for its taste but also for being a “grab and go” kind of breakfast. I first came across this recipe on onceuponachef ‘s website and my first thought was “Wouldn’t it be great to start the day with something as wholesome as this muffin”. It is loosely adapted from the original recipe. While these muffins are not the healthiest, especially considering the amount of sugar, they can make you feel less guilty as they are packed with goodness. These muffins are truly glorious as they contain wholewheat, fruits, nuts and seeds.

For those of you, who want to start incorporating whole wheat but are hesitant, give white whole wheat flour a try. They have the same nutritional value as regular whole wheat but are milder and sweeter in flavor.White whole wheat flour is 100 percent whole grain as regular whole wheat flour. Both flours are made from different varieties of wheat.

Somethings to keep in mind:
1. Don’t skip soaking the raisins/currants in hot water. This step is important as currants are dry and they will absorb the liquid in the recipe resulting in dry muffins.
2. All spice is a dried berry of the Pimenta dioica tree. If you do not have all spice in hand you can substitute it with a mixture of 1/2 teaspoon ground cinnamon, 1/4 teaspoon of ground cloves and 1/4th teaspoon of ground nutmeg.

Even with the long list of ingredients and prep work, these muffins are worth it, so definitely give it a try. I usually double up the recipe and store half of it in the freezer. Thaw them overnight in the fridge when needed.

If you enjoyed this morning glory muffins for breakfast, also try this Easy oven roasted medley potatoes.

Morning Glory Muffins

Prep Time45 mins
Total Time45 mins
Course: Breakfast
Servings: 12 muffins

Ingredients

  • 2 cups White whole wheat flour
  • 1 cup Light Brown sugar packed
  • 2 teaspoons Baking soda
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon All spice *
  • 1/2 teaspoon Salt
  • 3 Eggs large
  • 2/3 cup Canola oil
  • 1/4 cup Orange juice I used two mandarins. Store bought works too.
  • 2 teaspoons Vanilla extract
  • 2 cups Carrots peeled and shredded
  • 1 Apple (Granny smith) cored and shredded
  • 1/2 cup Walnuts/Pecans chopped
  • 1/3 cup Flax seeds ground
  • 2/3 cup Raisins/currants

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • In a small bowel, cover the currants with hot water and set them aside.
  • In a large bowel whisk together the flour, brown sugar, baking soda, cinnamon, all spice and salt.
  • In a separate bowel, beat together the eggs, oil, orange juice and vanilla extract. Add this to the flour mixture along with carrots, apple, walnuts/pecans and flax seeds. Drain the currants and add them in too. Mix until the batter is evenly combined.
  • Divide the batter among the wells of the lined muffin tray.
  • Bake the muffins for 25 to 27 minutes until a cake tester inserted in the center of a muffin comes out clean.
  • Remove the muffin tray from the oven and let cool in the pan for 5 minutes. Transfer them to a cooling rack and let them cool completely.

Notes

  • The muffins can be frozen in a freezer safe zip lock bag for up to three months. Thaw overnight in the fridge or on the counter top for 3 to 4 hours. To reheat, microwave the muffin for 10-15 seconds.
  • *All spice substitution: 1/2 teaspoon ground cinnamon + 1/4 teaspoon of ground cloves +1/4th teaspoon of ground nutmeg.

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