These will be your new favorite breakfast treat – packed with fruits and veggies, they will start your day off right. These morning glory muffins freeze well for later eating!
There is so much going on right now, I can’t even think of where to start!!
1) Muffins. They are important and I will discuss them in one second.
2) OH Em Gee, the Seahawks are going to the SUPERBOWL!!
3) I got my first shellac manicure this weekend – Life. Changer. And as I was so lovingly *cough* told, no one gets regular manicures anymore… *insert eye roll of the manicurist here* I have always been tardy to the party, so being the last to find out about the amazingness of Shellac manicures is nothing new for me.
4) Okay, back to the muffins.
As much as I try to curb the deep seeded love I have for all manners of carbs, it just isn’t working. My affinity for carbs, is long and tortured, wrought with heartache and tight jeans. But I can’t quit them, like a T.Swift song about some silly high school crush.
But these muffins!
Work has been throwing me for some loops lately – including a new schedule that starts at 10:30 now instead of my usual 6 am. I’m an obnoxious early bird, so starting my day off early and getting to enjoy the sun after work and walking the mutt after work is important to me. But since it’s off kilter now, I’m getting all the afternoon chores done before work, and I’m even finding time to bake before work!
These muffins do hold true to their second name “Twice-A-Week” muffins from the Butter Bakery in Vancouver. Because of the switcharooed schedule, I’m trying to find my morning groove and maximize my time to get everything into a short amount of time. I recently got a brand new MagiMix food processor that made incredibly short work out the fruits and veggies into these muffins. Oh, I didn’t mention there were VEGETABLES in these muffins? They’re practically a health food! That’s legit right? Bake on dear friends, bake on.
The shredding of my four carrots and a massive honeycrisp apple was put to work in short order with the ultra powerful motor that shredded them all into fine, even pieces that baked beautifully in these muffins. This Magimix tackles all sizes of projects – and this one has a 3-in-1 bowl set that does prep for the little and the big jobs. Win-win, son. Win-Win. I can’t wait to put these to the test with more dishes soon!
Morning Glory Muffins
Yield: 12-16 Muffins
Prep Time: 20 Minutes
Cook Time: 30-35 Minutes
Total Time: 1 Hour 20 Minutes
2 ½ cups Flour
1 ¼ cup Sugar
1 Tbsp Cinnamon
2 tsp Baking Soda
2 cups Grated Carrots
1 cup Raisins
1 cup Shredded Coconut
1 cup Chopped Pecans
1 Apple, peeled and grated
½ cup Vegetable Oil
1 Tbsp Vanilla
Preheat oven to 350 degrees.
In a large bowl, whisk together flour, sugar, cinnamon, and baking soda. Mix in carrots, raisins, coconut, pecans and apples - mix well. In a medium bowl, whisk together eggs, oil and vanilla. Stir mixture into the fruits/veggies mixture and mix until all ingredients combine.
Scoop dough with ice cream scoop into lined or vegetable oil sprayed muffin tin. Bake for 30-35 minutes or until the muffins come out clean when a toothpick has been inserted into the middle of each muffin. Remove from pan and let cool on a wire rack.
Mildly adapted from Butter Bakery's Twice-A-Week Muffins.