This recipe comes from the east-side, Virginia yo. Michelle is one of 2 high-school best friends, and a seriously wicked cook. She participates in a cooking light supper club, hosts parties with their friends and has old-world italian recipes handed down to her from her grandmother, who lives in Lucca. Um, yeah. Yum! She e-mailed me yesterday to tell me about her mother's day plans, where she's hosting the celebration and having a mexican themed menu. I wish I could hide in her basement and have her sneak me plates of food.
But enough about my champagne wishes, and food dreams...
She happened to send me a muffin recipe 3 weeks ago, saying it was a household favorite (her 1 year old gobbles them up). Looking over the recipe, it reminded me of the Morning Glory muffins we used to buy at Macrina bakery in Seattle. If you EVER visit Seattle, do-not-miss Macrina bakery. Seriously.
After making my first batch, Tim said the same thing, reminded him of the Morning Glories and I was asked to make them again - immediately. Hey, when you know what you like, go with it! Since then, I've made this recipe 4 times. They are always gone within 3 days. Michelle said she freezes her batches and then can take 1 or 2 out of the freezer, warm them up with a pat of butter and have them ready for breakfast in a flash. I have no idea how she controls herself enough to put them in a freezer and wait to eat them.
Note: I incorrectly used cupcake cups in this picture. Unfortunately, they stick to the paper cups. Instead, grease your muffin tin, and pour the batter in directly.
If you make these muffins, would love to know how your family responds.
Morning Glory Muffins
(do not know the source)
1 1/2 cups unbleached white flour (I sometimes use whole wheat flour, or a combo- turns out great)
3/4 cup flaxseed meal (ground flaxseeds)
3/4 cup oat bran (I use a breakfast muesli, and works well. I think any oat would be OK here)
1 cup brown sugar (I dont like super sweet, so I cut this to 1/2-3/4 cup sugar)
2 tsp baking soda
1 ts baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cups carrots, shredded (I use 2 medium-large carrots)
2 apples, peeled and shredded
1/2 cup raisins (optional, but I use craisins on michelle's recommendation- delicious!)
1 cup nuts, chopped (I like a mix of nuts and use raw almonds, sunflower seeds, and raw pecans)
3/4 cup milk
2 eggs, beaten
Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins and nuts.
Add milk, eggs and vanilla and stir until everything is moistened. However, do not over mix.
Grease a muffin pan (I use Pam). Fill muffin cups 3/4 full. Bake at 350 F for 15-20 minutes. Yields 15 medium muffins.
You are probably sick of reading by now, but this is worth an extra minute - I promise!
I forgot to mention how healthy these muffins are. I was going on and on about the deliciousness, and I neglected to tell you the secondary reason they are so fantastic! Flaxseeds have an abundance of omega-3 fatty acids. The benefits of flaxseeds have been linked to a reduced risk of heart disease, helping with varicose veins, reducing blood pressure, reducing cholesterol, and acting as a possible benefit to arthritis conditions (click here for more info on omega-3 fatty acids). While you can gain the omega-3 fatty acids in fish (such as salmon), flax are SIX times richer than most fish oils. So go ahead, flax it up!