Morning Glory Muffins
Lately, i’ve been looking for morning snacks that are a little bit more healthy than what I find around the office (don’t get me wrong i’ve been known to partake of a donut or two as they are my favourite and am forever thankful to my coworkers for knowing it :) )
So naturally, I went to my (and my Mom’s) favourite chef of all time Ina Garten the Barefoot Contessa herself.
I only made a couple tiny tweeks that modified the recipe to my taste (changed out the apple type and added a little more vanilla)… you can find the original recipe here or in her "Cook Like a Pro: A Barefoot Contessa Cookbook" by Ina Garten - which I would also totally recommend.
These muffins were easy to make and are a great start to your day or you know…. at any other point where you want a little pick me up.
Prep Time: 15 minutes Cook Time: 30-35 mins Yield: 14 to 16 muffins
INGREDIENTS
1 cup vegetable oil
3 extra-large eggs
2 1/4 teaspoons pure vanilla extract (original recipe calls for 2 teaspoons)
2 cups grated carrots, unpeeled and grated on a box grater
1 Empire Apple (Original Recipe has 1 Granny Smith apple), unpeeled and grated on a box grater
1 (8-ounce) can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt
INSTRUCTIONS
Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups ( I used parchment paper liners - worked like a charm) .
In a large bowl, whisk together the eggs, oil, and vanilla. I used my Kitchen Aid Mixer with the wire whisk tool for this and it worked beautifully.
Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together.
In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir just until combined.
Scoop the batter with a standard (2 1/4-inch) ice cream scoop into the prepared muffin cups. (our scoop was a little smaller but worked fine, just make sure you are at least 3/4 full on each muffin space in the tin and top off each with a little more if you have a little extra batter by the end)
Bake for 30 to 35 minutes, until a toothpick comes out clean.
Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
Store in an airtight container for a a few days worth of enjoyment.
What are your new year new morning recipes? Are you shaking up any of your go to meal routines?
I’d love to know comment below.
With Nice Things & Glorifying a New Tasty Snack,
Andrea
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