September 12, 2009

Rosh Hashana Morning Glory Muffins

I have said in the past that I am not a great baker. I like to improvise too much and as we all know, you can't improvise in baking because it's really a science where each ingredient effects the other in the oven. So, after many failed attempts at making baking a free form extravaganza, I decided to follow the directions for once. I have adapted a classic recipe for Morning Glory Muffins and added my own healthful twist on it: whole wheat, fresh carrot, fresh apple, honey, and dates. They came out moist, sweet, and delicious. My kids were fighting over them. L'Shanah Tovah, bitches!

Morning Glory Muffins - makes 18 large muffins


  • 2 cups whole wheat flour

  • 2 cups raw grated carrot (about 3 peeled carrots)

  • 1 large apple - peeled and grated

  • 1/4 cup brown sugar

  • 3/4 teaspoon baking soda

  • 1 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 1/2 teaspoon cinnamon

  • 1 cup coconut

  • 1 1/2 teaspoon vanilla extract

  • 3 large eggs

  • 3/4 cup canola oil

  • 1 + 1/4 cups honey

  • 1/2 cup chopped dates

  • 1/2 cup chopped walnuts (optional)


  1. Preheat the oven to 350 degrees.

  2. Using a grater or your food processor, finely grate the carrots and apple and put them aside.

  3. Chop dates and add to apple and carrot mixture.

  4. Chop walnuts and add to carrot and apples and coconut.

  5. In a large bowl, whisk together the wet ingredients: eggs, vanilla, honey, oil, and brown sugar.

  6. In another large bowl, mix together dry ingredients: flour, baking soda, baking powder, salt, cinnamon.

  7. Fold the wet ingredients along with the carrot/apple mixture into the dry ingredients. Do not over mix or the batter will become tough. I found the easiest way to mix everything was by hand.

  8. Spray your muffin tins with Pam or line them with baking cups.

  9. Fill the cups 2/3 way full. Bake for 20-22 minutes or until a toothpick comes out dry.

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