I’m loving sharing my story but let’s face it: It’s time to see some food!
Since I have graduated from my Dietetic Internship, I have been baking up a STORM at my house. Between my internship with associated homework/presentations, my part-time job, and attempting to see friends and family on a regular basis, all I really had the energy and time for was making my lunches for the week! (OK, I still don’t have time, but I feel a little relief now that the RD Exam is in my dust path),
Most recently, I have been on a muffin crusade:
This past weekend I revamped the Morning Glory Muffin (insert heavenly harp sound):
We have an awesome local coffee shop; Coffee Emporium, that makes AMAZING Morning Glory Muffins. I don’t usually go gaga over store-bought baked goods but WOW, I am in love.
What’s so great about Coffee Emporium Morning Glory Muffins? Google it! People talk, but no replications have been produced thus far. I have tried many recipes but have yet to find the magical combination, but I am getting close! Eating Well has a 1994 version of the Morning Glory Muffin here. But I took it one step further to meet my Coffee Emporium cravings here:
Morning Glory Muffins!
1 cup whole-wheat flour
1 cup all-purpose flour
3/4 cup sugar / sugar substitute
1 1/2 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup grated carrots, (2 medium)
1 cup grated zucchini (1 medium)
1 apple, peeled and finely chopped
1/2 cup raisins
1 large egg
2 large egg whites
1/2 cup applesauce
1/4 cup canola oil
1 tablespoon vanilla extract
2 tablespoons finely chopped walnuts
2 tablespoons toasted coconut
Preheat oven to 375°F. Coat 18 muffin cups with cooking spray. (I made probably around 20 muffins)
Whisk whole-wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots, zucchini, apple, and raisins. Whisk egg, egg whites, applesauce, oil and vanilla in a medium bowl.
Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just combined. Add in walnuts and toasted coconut. Spoon the batter into the prepared muffin cups, filling them about three-fourths full.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 20 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
These make a great treat for breakfast, lunch, coffee break, or after dinner snack. Just look at them!!
I am currently looking for the next muffin recipe to attempt (or I may just whip up another batch of these!) Tell me: What are some of your favorite muffin recipes?