Friday, January 17, 2014

Long Weekend :: Step One

Morning Glory Muffins with their cobbled, colorful charm are probably the best way to start off the long weekend stretching ahead. They're cheerful and cinnamon-y and a sure way to get the kids to eat vegetables for breakfast. Sold.


I posted these in 2008 on my blog She's Star-Crossed.  Since then I've made a few upgrades to the recipe and wanted to share them again. They're that good; worthy of a double post. I've exchanged vegetable oil for coconut oil - um...yum - and omitted the coconut flakes to appease children with texture issues {the little buggers, I love shredded coconut}. And I used multi-colored carrots, an array of yellow, deep orange, and almost-red which made them extra pretty. And a mix of golden and purply raisins. 

See the texture? Glorious. Appropriately-named Morning Glory Muffins. I do love an appropriate name.


Morning Glory Muffins
{Aka: your first step to a fantastic long weekend}
2 cups whole wheat flour
1 1/4 cup sugar 
2 teaspoons baking soda
2 teaspoons cinnamon or pumpkin pie spice
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped pecans or walnuts
1 apple peeled, cored and chopped up fine (or shredded)
3 eggs
1 cup coconut oil
2 teaspoons vanilla

Oil muffin tin with coconut oil. 
Mix flour, sugar, baking soda, cinnamon and salt.
Stir in the carrots, raisins, nuts and apple.
In a separate bowl beat together the eggs, oil and vanilla.
Stir the egg mixture into the flour mixture until moistened. 
{It will be pretty stiff, don't worry.}
Scoop into muffin tins and bake at 350 for 20 minutes.

Eat warm with a little butter on top, because...you should.


And I certainly hope you have a little guy in soccer ball jammies to share them with. Those kind of guys make long weekends worth living.

Go forth. Make muffins.