Morning Glory Muffins

I’ve been in a baking mood this month, so far churning out several batches of muffins and last week’s chocolate cake, but am starting to feel a bit guilty at the thought of making one more sweet treat. So today’s mission was to make something that had some amount of nutrition hidden amongst its tastiness.

There is a chain of cafes that started in Calgary called the Good Earth, which I miss regularly. I see that they have expanded into BC and Saskatchewan, and can only hope that one day they will make their way to Ontario. Kingston’s closest equivalent would be the Sleepless Goat, but I almost don’t want to insult the Good Earth with the comparison. The Good Earth is always clean and comfy, while still maintaining a bit of a hippy vibe and serving healthy, earth friendly food. While the Goat is undoubtedly earth friendly, their lack of cleanliness seriously limits my visits there.  One of my favourite things from the Good Earth is a Morning Glory muffin, with one of their fabulous lattes made with fair trade espresso. The best breakfast!

With these muffins in mind, I trolled the internet for recipes, and came up with my own version of the muffin. I’m happy to report that they do the Good Earth proud, and came out beautifully domed and dense with healthy goodness. A perfect breakfast treat.

Ingredients

  • 2 cups all-purpose flour (or whole wheat)
  • 1 cup packed brown sugar
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/4 tsp. sea salt
  • 2 cups shredded carrots
  • 1 apple – peeled and shredded
  • 1/2 cup sultana raisins
  • 1/2 cup chopped pecans
  • 3 large eggs
  • 3 tbsp. ground flax seed mixed with 1 tbsp. water
  • 1 cup canola oil
  • 2 tsp. vanilla extract

Directions

  1. Preheat oven to 350F. Grease 12 muffin cups.
  2. Mix ground flax seed with water, let sit for a minute. Then add eggs and beat mixture. Stir in oil and vanilla, then add grated carrot and apple.
  3. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt.  Gently stir in the wet ingredients.
  4. Scoop batter into prepared muffin cups.
  5. Bake in preheated oven for 25-30 minutes, until a toothpick inserted into center of a muffin comes out clean.

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