Morning Glory Muffins

Morning_Glory_Muffins

Early morning football practices have my son leaving the house before 7:30 am these days so breakfast is a grab-and-go affair. Keeping a supply of nourishing muffins on hand helps so he can eat one before he heads out and a another one post-practice.

When I was trying to decide which baked goods would best be suited to these early days, morning glory muffins seemed perfect. Packed full of carrots, apples, wheat germ, nuts and seeds, they boast a nice balance of whole grains, protein and seasonal produce all in one portable package.

I’ve seen similar recipe that swap the carrots for sweet potato, and apples for pears—anything is possible. If you want to send this along in the lunchbox, replace the walnuts with extra sunflower or pumpkin seeds.

Tell me, what are some of your favourite muffins?

Morning Glory Muffins

You’ll Need

  • 2 cups whole wheat flour
  • 1 cup brown sugar
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • 2 cups grated carrots
  • 1 large apple (peeled, cored, and grated)
  • ½ cup chopped walnuts
  • ⅓ cup sunflower seeds
  • ⅓ cup wheat germ
  • 3 large eggs
  • ⅔ cup butter, melted
  • 2 tsp vanilla extract
  • ¼ cup buttermilk

Prep and Cook

  • Preheat the oven to 375°F.
  • Lightly grease a 12-cup muffin tin, or line it with paper muffin liners.
  • In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, walnuts, sunflower seeds and wheat germ.
  • In a separate bowl, beat together the eggs, butter, vanilla, and orange buttermilk. Add to the flour mixture, and stir until evenly moistened.
  • Divide the batter among the prepared pans (they’ll be full almost to the top; that’s OK).
  • Bake for 25 minutes, or until nicely domed and a knife inserted in the centre 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.

Good to Know: For a rustic looking presentation of your muffins, use squares of parchment paper to line the muffin tin as opposed to muffin liners.

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