Every Wednesday evening last summer we would head out to our local Farmers Market when we lived in Calgary. The kiddos would always get some fresh kettle corn to walk the grounds with. We never left the Market without visiting a local Berry farmers’ booth. Pearson’s Berry Farm had fresh muffins for sale amung other great yummies. All of the muffins are delicious but the one that stuck out has the great name “Mornin’ Glory Muffins”. Since we moved over 3500 kilometers away we no longer can buy the muffins.
I came across this recipe from the blog Cassie Craves. When I first made these my girls were confused. They thought they WERE THE Morning Glory Muffins from the Market. The best compliment to the baker. This is a keeper and I already know it by heart. I double the recipe and stash some in the freezer. I followed some of Cassies suggestions and kept them in purple as she has it on her site. I make one batch with raisins and one without. They are both equally fantastic!
Healthy Morning Muffins
source: Everyday Food, January/February 2010
Non-stick cooking spray
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 cup old-fashioned rolled oats
1/2 cup raisins
3 tablespoons extra-virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed
1. Preheat oven to 400 degrees. Coat a 12-cup muffin pan (or a 24-cup mini-muffin pan) with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt until there are no lumps. Stir in oats and raisins. Add oil, eggs, milk, carrots and banana and stir until blended.
2. Fill each muffin cup with batter. Bake until toothpick inserted in center of a muffin comes out clean (23 to 25 minutes for regular muffins, 15 minutes for mini-muffins). Serve muffins warm or at room temperature. To store, keep in an airtight container up to three days.
This recipe will make 12 BIG muffins, 18 medium muffins or 24 mini muffins.
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