Hi, friends! We skipped our Sunday Recipe Series last week in honor of a Labor Day post, and now I’m excited to start sharing recipes with you again. I’m super excited to delve into all kinds of fall recipes (my husband can attest to the fact that I am already finding ways to add pumpkin to everything!), but given that we’re still experiencing summer-like weather I think I’ll hold off for a few more weeks. Besides, these muffins look simple and delicious!
The original recipe (as posted below) is from allrecipes.com, but I plan to make several adjustments when I try these later this week, in an effort to increase their healthfulness.
Morning Glory Muffins
2c all-purpose flour (I’m planning to try at least half whole wheat flour to start out)
1.5c white sugar (I definitely plan to cut back on this)
2t baking soda
2t ground cinnamon
2c shredded carrots
1/2c chopped walnuts
1/2c unsweetened flaked coconut
1 apple–peeled, cored, and shredded
1c vegetable oil (I plan to use olive or grapeseed oil)
2t vanilla extract
1) Preheat oven to 350 degrees F. Grease 12 muffin cups or line with paper muffin liners.
2) In a large bowl mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
3) In a separate bowl beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4) Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
In Joyful Surrender,
(Original Recipe: “Easy Morning Glory Muffins” from http://www.allrecipes.com)