I apologize for the delay in the post. A1 had some work done for the braces and a forgotten appointment we had to rush to. Stoic as he normally would be with everything, the pressure and pain of the lower wire in the brace is not a pleasant experience for anyone and can quickly get on one’s nerves. In the case of A1, it usually leads to monosyllables . In good days it would be a sentence.
And then M ( my slightly nutty and neurotic lab), decides to chase the squirrel up the tree – not happening . Sore and bruised leg and ego later, she wanted to sleep on mum’s lap. Oh well ! They never grow up. You would not be very far off thinking there is three ring circus at home. Well most of the days the juggler is awesome and peace reigns..
A2 on the other hand has grown a sweet tooth ( a few gazillion teeth more likely )and seems to hover around the kitchen a bit more interested in the goodies of the day. A3 has devoted his life to building Legos , Legos and more Legos. And when we take a break, we build a city out of Legos .. Again.
My faithful blender of 10 years goes kaput and the newly ordered and delivered Vitamix stares back at me from the counter giving me the come hither look . More carrot smoothies I say ! Or Morning glory muffins! I will take both. So how has your day been so far?
In this recipe we have a slightly adapted version of the Morning glory muffins from King Arthurs domain and Earthbound farms original recipe.
Plump raisins , crunch of almonds and walnuts, hint of cinnamon and ginger, grated carrot and apple and added dash of flax meal. I mean what’s not to love about this. And btw who says it just has to be for breakfast . It’s a great after school snack as well. And in the car. And after soccer. You get the picture.
Hand one to your growing and bouncing of the walls active kid with a glass of milk and they are good on the hunger front !
Prep time : 15 min Bake time : 22- 25 min Makes : 16 muffins
- Whole wheat flour : 1 cup
- All purpose flour : 1 cup
- Brown sugar : 3/4 cup
- Melted butter + lite olive oil : 2/3 cup ( in total)
- Large eggs : 3
- Baking powder : 1 tsp.
- Baking soda : 2 tsp.
- Flax seed meal : 3 Tbsp.
- Vanilla extract : 2 tsp.
- Dry ground ginger : 1/2 tsp.
- Cinnamon powder : 2 tsp.
- Salt: 1/2 tsp
- Peeled ,fine grated carrots : 2 cups
- 1 Large apple grated ( tart or sweet ) : 1/2 cup approx.
- Slivered almonds or chopped walnuts : 1/2 cup
- Pre heat oven to 375 F
- Line the muffins trays with paper cups.
- Pour 1/2 a cup of very hot water over the raisins to plump it up before use.
- In a large mixing bowl add both the flours, flaxseed meal ,baking soda and baking powder and whisk very well. Set aside.
- In a stand mixer, add the butter and oil combination and sugar and whisk well.
- Add the cinnamon and dry ginger spice mix , vanilla extract and then add the eggs one by one and whisk well.
- Add the flour and gently fold it.
- Add the grated carrots and apples next and fold gently once again. Do not whisk vigorously.
- Drain the water from the raisins . Then gently stir it in the along with chopped nuts.
- The batter would be very thick .
- Drop in heapfuls to fill up about 3/4 the muffin well.
- Bake till a tooth pick inserted comes out clean and the muffins springs back slightly when touched.
- Cool in the pan for a couple of minutes and then remove and cool on a wire rack very well.
- They stay fresh at room temperature very well.
- Serve warm with a a dab of cream cheese if preferred and with a tall glass of milk.