Morning Glory Muffins
Quinoa for breakfast and muffins for dinner. I’m doing everything backwards! But before we get to that…
For a snack this afternoon, I had an unpictured peach (am sick of taking pictures of peaches!) and a Key Lime flavoured Larabar.
Tastes like Key West.
Note: I have never been to Key West, nor do I know what, if anything, it tastes like.
My intention was to make a frittata and mashed sweet potatoes for dinner, but hubby had to be out the door by 5:30 pm in order to see Inception for the second time (He has a degree in Film; this is just par for the course). I scrapped that idea and declared that every (wo)man would just fend for him or herself. For him, this meant a tuna sandwich. For me, this meant a can of soup and some crackers. Fancy!
This soup is more expensive than my Primo-brand Lentil, but look at that name: Rustic Spiced Lentil and Vegetable. Sounds like you should be eating it in a log cabin after a day spent hiking in the Adirondacks (?).
The nutritional stats are also appealing:
I ate the whole can, because that is what I do. Not bad for 260 calories.
I had it with a side of whole wheat Wheat Thins.
Because I am a bachelorette tonight, I decided to partake in my favourite solitary activities. That is, to read, bake and drink coffee!
I began by reading, and finishing up, The Complete Tightwad Gazette. Loved it! I am going to ask for a copy from Santa.
Then I decided to do some baking. I didn’t feel like making a dessert, but rather something with more substance. I wanted something hearty and satisfying. I decided to make muffins, but there are so many different kinds! I eyed the can of pumpkin sitting on my pantry shelf, but as much as I love pumpkin baked goods (and I do! Just watch in September and October!), I wasn’t feeling it. I opted for my second favourite type of muffin: Morning Glory!
Morning Glory are the best because they contain so many add-ins. Carrot, raisins, apple, pineapple, nuts, seeds…the list can go on and on. It’s one of those flavours that kids hate but adults love. You know you have matured when you choose a Morning Glory muffin over a Chocolate Chip! At least this is my theory. I have many theories involving food likes and dislikes. Stay tuned for those.
Here is my recipe for Morning Glory Muffins:
- 1 1/2 cups all-purpose flour (sub half whole wheat if you’re feeling, uh, healthy!)
- 1 tsp each baking powder and cinnamon
- 1/2 tsp baking soda
- 1 egg
- 1/2 cup packed brown sugar
- 1/3 cup plain yogurt
- 3 Tbsp oil
- 1 cup grated carrots
- 1/2 cup canned pineapple chunks (with juice)
- 1/4 cup raisins
- 1/4 cup pumpkin seeds or nuts
- 1/4 cup shredded coconut
1. Grease or line 6 muffin cups with paper liners
2. In a large bowl, whisk together flour, baking powder, cinnamon, and baking soda. In a small bowl, whisk together egg, sugar, yogurt, and oil. Pour wet mixture onto dry mixture but don’t stir yet, even though it will be hard not to!
3. Add the remaining ingredients and THEN stir. You want to mix them only until everything is blended. It is important not to over-mix muffin batter!
4. Spoon the batter into muffin cups and bake in a 350F oven for 20-25 minutes, or until they are firm to the touch. Let cool in pan for five minutes before removing.
Best served with a cup of freshly brewed coffee and a sleeping cat.
They are very tasty! Check out the interior:
Now that’s a muffin
I may or may not have had a second. There is no photographic evidence, so you will never know! 😉