Since I'll be eating those yummy crepes again tonight I thought today I'd share a recipe for my Morning Glory Muffins. They're a great way to start the day, not too sweet yet substantial and energizing. Whip up a batch this weekend for next week when you need a healthy 'grab and go' breakfast.
Yields 18 muffins
1 3/4 cups unbleached flour
1/2 cup whole wheat flour
1 cup evaporated cane juice
1 1/2 tsp ground cinnamon
1/2 tsp 5 Spice powder
2 tsp Baking Soda
1/2 tsp Sea Salt
1/2 cup UNsweetened grated coconut
3/4 cup Golden Raisins
1 apple, peeled and grated on a box grater
1/2 cup Applesauce (use unsweetened jarred applesauce)
2 cups Carrots, peeled and grated on a box grater (about 3 large)
1/2 cup Walnuts, chopped
3/4 cup Canola Oil
1/4 cup Olive Oil
1 1/2 tsp Vanilla Extract
1) Preheat your oven to 350 degrees. Spray your muffin tins with nonstick spray or butter and flour them.
2) In a large bowl, whisk together the flours, cane juice, cinnamon, 5 Spice, baking soda, and salt. Stir in the coconut, raisins, grated apple, applesauce carrots, and nuts and toss to combine.
3) In a separate bowl, whisk the eggs and the oils with the vanilla extract. Pour into the bowl with the dry ingredients and stir to incorporate.
4) Spoon the batter into the muffin cups, about 7/8 of the way full. Bake for 30-35 minutes until a cake tester comes out clean and they are a rich brown color. Cool them in the tins for 10 minutes and then turn onto a rack to finish cooling.