Featured Kitchen

Morning Glory Muffins

Written by Rachel Gnagy

I was full of good intentions when Isaiah started eating solids. I was going to give him a wide variety of healthy foods and he was going to love eating all of them. Famous last words, right? Of course. Now that he has transitioned into mostly table food, he has become pretty opinionated about what he does or does not like. Most vegetables fall under the ‘does not like’ category.

I’ve tried sneaking tiny pieces of broccoli inside a cheese quesadilla. He picked the pieces out. I mixed peas into mashed potatoes, gravy, and roast pork. He ate around them. How was I ever going to get him to like eating healthy? When I came across a recipe for Morning Glory Muffins in one of my favorite cookbooks, Whole Grain Baking, I decided to give it a try. The muffins are totally healthy and have grated carrots, apple, raisins, and other good-for-you ingredients. When I make them again I think I will try adding grated zucchini as well for some healthy ‘green’ nutrients. 

I am happy to report that Isaiah likes them! They make a great breakfast or snack for kiddos or mamas. 

ingredients

You will need:
1/2 cup of raisins
2 cups of whole wheat flour
1 cup of sugar (I used xylitol as a healthier option to refined sugar)
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of salt
5 carrots
1 apple
1/2 cup of coconut flakes
*You could also add 1/2 cup of chopped nuts if you like
3 large eggs
2/3 cup of butter
1/4 cup of orange juice
2 teaspoons of vanilla extract

Preheat your oven to 375°F and prepare your muffin tin. You can use muffin liners or lightly grease the pan to make the muffins easy to remove.

carrots

Soak the raisins in warm water to moisten them. While they are soaking, peel and grate the carrots and apple. I started grating them by hand and decided it was going to take WAY too long. So I switched to using the vegetable processor on my Bosch. Instant grated carrots and apple!

dry

 

Combine the flour, sugar, baking soda, cinnamon, ginger, and salt in a mixing bowl. Whisk together. 

mix1Next, add the grated carrots and apple, coconut, and nuts if you are adding them. Mix until combined with the dry ingredients.

wetMelt the butter. In a separate bowl from the dry ingredient mixture, beat the eggs, butter, orange juice, and vanilla together. Pour into the dry ingredient mixture and stir until combined.

mix2

 

Drain the raisins and add them to the batter.

batterSpoon the batter into the muffin tin. I was able to get 12 large muffins. If you want smaller muffins, you could probably get 18 small muffins. Bake for 25-28 minutes. I tested mine with a toothpick to make sure they were baked all the way through.

baked1Let the muffins cool in the pan for five minutes or so, then remove them to a cooling rack.

baked2These muffins are hearty and filling but very tasty! I like the variety of textures and the sweetness of the raisins and apple. 

final2

Morning Glory Muffins
Yields 12
Print
Ingredients
  1. 1/2 cup of raisins
  2. 2 cups of whole wheat flour
  3. 1 cup of sugar (or xylitol)
  4. 2 teaspoons of baking soda
  5. 2 teaspoons of ground cinnamon
  6. 1/2 teaspoon of ground ginger
  7. 1/2 teaspoon of salt
  8. 5 carrots
  9. 1 apple
  10. 1/2 cup of coconut flakes
  11. 1/2 cup of chopped nuts, optional
  12. 3 large eggs
  13. 2/3 cup of butter
  14. 1/4 cup of orange juice
  15. 2 teaspoons of vanilla extract
Instructions
  1. Preheat your oven to 375°F and prepare your muffin tin with paper liners or cooking spray.
  2. Soak the raisins in warm water to moisten them. While they are soaking, peel and grate the carrots and apple.
  3. Combine the flour, sugar, baking soda, cinnamon, ginger, and salt in a mixing bowl. Whisk together.
  4. Next, add the grated carrots and apple, coconut, and nuts if you are adding them. Mix until combined with the dry ingredients.
  5. Melt the butter. In a separate bowl from the dry ingredient mixture, beat the eggs, butter, orange juice, and vanilla together. Pour into the dry ingredient mixture and stir until combined.
  6. Drain the raisins and add them to the batter.
  7. Spoon the batter into the muffin tin. Bake for 25-28 minutes.
  8. Let the muffins cool in the pan for five minutes before removing to a cooling rack.
Adapted from Whole Grain Baking
Adapted from Whole Grain Baking
Her View From Home https://herviewfromhome.com/

 

 

 

 

 

 

About the author

Rachel Gnagy

Rachel Gnagy is a wife, mother, photographer, and coffee lover. She began Inscribed Design & Photography with the goal of inspiring others to experience God’s character and glory through her work. Rachel specializes in senior portraits, engagements and weddings, and fine art photography. She and her husband, Samuel, have three precious children, two boys and a girl.
Rachel began writing with Her View From Home in 2012 and loves the opportunity to communicate with other women. She shares her own images, photography tips, and favorite recipes.
http://www.inscribedphotography.com/
https://www.facebook.com/InscribedPhotography

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