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)
- Preheat the oven to 350 degrees.
- Using a grater or your food processor, finely grate the carrots and apple and put them aside.
- Chop dates and add to apple and carrot mixture.
- Chop walnuts and add to carrot and apples and coconut.
- In a large bowl, whisk together the wet ingredients: eggs, vanilla, honey, oil, and brown sugar.
- In another large bowl, mix together dry ingredients: flour, baking soda, baking powder, salt, cinnamon.
- 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.
- Spray your muffin tins with Pam or line them with baking cups.
- Fill the cups 2/3 way full. Bake for 20-22 minutes or until a toothpick comes out dry.