So this week just flew by. We finished the first quarter of school on Friday! Can you believe it has already been that long? We have three weeks off, start back on January 5, and then there are just 11 more weeks of school! I can't believe it will be over that quickly. Next semester is a bit more specialized….ayurveda, raw, and macrobiotics, and a week of business. Our final exam is the planning and hosting of a celebration for which we cook a variety of dishes representing what we have learned. To be honest, I will be ready for it to be over. As much as I love what I am learning and living in Austin, I am ready to find my next home, figure out a business and a job, and put down some new roots. I feel a bit like I am treading water, waiting for the "real" thing to begin. In good time, I know. In the meantime, there's lots of cooking to be done!
There are lots of versions of a morning glory muffin. You may have seen it in cookbooks or bakeries. They almost all have grated apples, raisins, and carrots. Some have nuts, some have pineapple. This version is made with apple, carrot, raisins, and coconut. They don't have much "cake" to them so they really are healthier than most muffins. The batter is made with almond meal with eggs as a binder and are only lightly sweetened with maple syrup. Just a few tips to ensure your success: The batter is really thick, and doesn't rise much. You can pile the batter up and it won't overflow while it is baking. If you make them too small they will seem puny, and may overcook easily. Almond meal can burn quickly so be sure to bake them in the center of your oven. Too close to the lower heat source and the bottoms will get too brown. These are best on the day you make them but they can be eaten for breakfast or a snack. You can also modify this to your liking. Use any dried fruit, just cut it into raisin sized pieces. You could also add some nuts, maybe about 1/3 cup of nuts chopped. You also don't need to peel your carrots or apples. Just wash them well and grate them on a box grater. Easy enough! The coconut by the way is not that supersweet stuff. It is just dried unsweetened coconut. The bag is usually green and you can find it in Whole Foods or other markets or a better stocked regular grocery store. I hope you try them!
This picture has nothing to do with muffins, but it definitely evokes the holidays. As you go about the busyness of these next couple of weeks, eat a muffin and enjoy the lights!
Morning Glory Muffins
Prep Time: 15 minutes
Cook Time: 45 minutes
Keywords: bake bread breakfast snack vegetarian apples carrots coconut
Ingredients (12 big muffins)
- 2 1/2 cups almond flour
- 1 Tbsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups carrots, grated
- 1 apples, cored but not peeled, grated
- 1 cup unsweeted shredded coconut
- 1 cup of raisins, dried cranberries, or apricots (diced)
- 3 large eggs
- 2 Tbsp maple syrup
- 1/3 cup coconut oil, melted
- 2 tsp vanilla extract
Preheat oven to 375. Put cupcake liners in 12 regular sized muffin tins. Spray each cup quickly with cooking spray.
Combine the flour, cinnamon, and salt in a large bowl. Mix well. Add the carrots, apples, coconut and dried fruit. Mix well.
In a small bowl, whisk the eggs, maple syrup, oil, and vanilla extract. Pour this mixture over the flour mixture (dry ingredients). Stir all the ingredients together until well combined. This will be very thick and chunky, not like a cake batter. Scoop the mixture into the muffin pans. These will not rise much so you can mound it up in the cups. Bake 30 to 45 minutes. Muffins are done when a toothpick comes out clean and they are golden brown and appear dry. Watch carefully as they burn easily. (Make sure to bake in the center of the oven. Too close to the bottom of the oven and the bottoms will burn.)
When done, remove from the pans and let cook on a wire rack. These are best the day they are baked but are still good leftover. They seem a little greasy as they get older.