There is nothing better than the smell of freshly baked goodies in the house. This weekend’s baking checked a few boxes:
√ smells delicious, √ tastes delicious and √ great for K’s school lunches.
“Morning Glory” muffins were on this week’s schedule. If you like carrot cake, then you’ll love these muffins…cinnamon, carrots, apple, raisins, pineapple, and if you’re not sending these along to school – walnuts and coconut!
Carrot cake has a special place in my family’s heart—a long-time summer tradition staple at the local coffee shop, a birthday cake flavour favourite—and so these muffins are a nice ode to a family favourite dessert.
Morning Glory Muffins
- 2 cups all purpose flour
- 2 tablespoons of ground flax seed
- 1 1/4 cup white sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups grated carrot
- 1/2 cup raisins
- 1/2 cup nuts (I prefer toasted walnuts – omit if you’re sending these along to a nut-free school)
- 1/2 cup coconut (I like to toast the coconut – omit if you’re sending these along to a nut-free school)
- 1 apple – peeled, cored and grated
- 1 can crushed pineapple – drained
- 3 eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla
In a large bowl, mix together the flour, flax seed, sugar, baking soda, cinnamon and salt. Mix in the carrot, raisins, nuts, coconut, apple, pineapple.
In a separate bowl, beat the eggs, vegetable oil and vanilla.
Stir the wet mixture into the dry ingredients until the batter is just combined – do not over-mix as it will lead to cake-y muffins.
Pour the batter into paper lined muffin pan cups – be sure to fill to the top.
Bake at 350ºF for 20 minutes, or until nicely golden.
This recipe makes 14 – 18 large muffins.