I made a batch of morning glory muffins this week and they’re perfect- they remind me a lot of the morning glory muffins at a cafe in the town I grew up in. I’ve included the recipe below in case any of you want to try it.
The reusable silicone muffins cups were a Christmas gift and I love them! I think they’re from Ikea but I can’t seem to find them anywhere online. They’re quite similar to these ones though.
You’ll also notice a sneak peak of my new apron in the photos above! G made it for me as a Christmas gift and I love it. More pictures to come.
Morning Glory Muffins
(Adapted from Once Upon a Chef)
Yield: 2 dozen medium muffins
1 cup all-purpose flour
1 cup whole wheat flour
1 cup light brown sugar, packed
2 tsp baking soda
1 tbsp cinnamon
1 tsp dried ginger
1/2 tsp salt
2 cups grated carrot (approx. 2-3 large carrots)
1 cup grated apple (approx. 2 small apples) (I used macintosh)
1/2 cup unsweetened shredded coconut
2/3 cup sunflower seeds
1/3 cup wheat bran
3 large eggs
2/3 cup vegetable oil
2 tsp vanilla extract
1/4 cup orange juice
2/3 cup raisins
Preheat oven to 375 F (190 C / Gas Mark 5).
Place raisins in a bowl and cover with boiling water. Let sit while preparing the rest of the recipe.
Combine flours, sugar, baking soda, spices, and salt in a large bowl. Add carrot, apple, coconut, sunflower seeds, and wheat bran and mix throughly.
Combine eggs, oil, vanilla, and orange juice in a small bowl.
Add wet ingredients into large bowl and mix thoroughly. Drain raisins and stir into batter.
Spoon batter into lined muffin tin and bake in preheated oven for 20-25 minutes, or until tops are browned and a toothpick inserted into the centre of a muffin comes out clean.
Enjoy! Let me know if you decide to try them out.