We Eat: Morning Glory Muffins

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Today I want to share with you my favorite muffin recipe along with our meal plans for this week. I’ve been tweaking it for a couple weeks now and I’m very happy with the results. It reminds me of carrot cake but it has no processed sugars, and lots of fruits, veggies, nuts, and seeds. I find it’s a great sweet breakfast, but doesn’t lead to a sugar crash an hour later.

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Morning Glory Muffins

Adapted from King Arthur Flour

This recipe absolutely requires a food processor or good blender. It can be a little involved if you’re not a regular baker; I always make a double batch to save time.

  • 3/4 cup orange juice
  • 1 cup pitted dried dates
  • 1 cup whole wheat flour
  • 1 ¼ cups rolled oats
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 2 cups peeled and grated carrots
  • 1 large tart apple, cored, and roughly chopped
  • 1/2 cup chopped walnuts
  • 1/3 cup sunflower seeds or pumpkin seeds
  • 3 large eggs
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

In a small saucepan bring orange juice and dates to a simmer than remove from heat and let them sit. Pull out your food processor and knife and prep the rest of your raw ingredients- grate your carrots, chop your apple and nuts, etc.- and set them aside. After the date/orange mixture has cooled a bit, pour it into the food processor and process until it becomes a fine date goop. What a lovely term—date goop. Set it aside.

In a large bowl, whisk together the flour, oats, baking soda, spices, and salt. Stir in the carrots, apple, nuts, raisins, and seeds and toss until everything is mixed. In a separate bowl, beat together the eggs, oil, vanilla, and date goop. Add to the flour mixture, and stir until evenly moistened.

Divide the batter among the wells of the prepared pan (they’ll be full almost to the top; that’s OK). Bake the muffins for 30 to 40 minutes, until they’re nicely domed and a toothpick inserted in the center of one of the inner muffins comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

Yield: 12 muffins.


Meal Plan for this week- We’re keeping it simple here folks, it’s show and competition week so I’m running like a crazy person.

Monday- Pad Thai

Tuesday- French Onion Soup with bread and a big sprout and flower salad

Wednesday- Pasta with Ragu

Thursday- Nourish bowl: Southeast Asian style- tofu, noodles, cucumber, carrots, sprouts, peanuts, herbs, broccoli, curry sauce

Friday- Sandwiches

Saturday- Roadtrip food

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