Morning Glory Muffins
This is what happens when I wake up hungry.
Let’s rewind. The other night I woke up hungry around 2am. As soon as it was a semi-acceptable hour to get up, 6am-ish, I got up and wanted muffins.
It was a Sunday. I LOVE baking on Sunday mornings before church. It just makes the day that much more special.
So I whipped up a batch of muffins. That was the first attempt at these muffins. They were…okay. Andrew said he would buy them at a store. But Andrew also told me this weekend that my cooking tends to seem more like a science experiment…that was as I was turning these muffins into croutons for this salad. DO IT.
So that same afternoon I tried the muffin recipe again and this time they turned out way better. I added apples, greek yogurt & molasses. Yes, then they were perfect.
Now, the tops are a wee-bit flatter than your normal muffin, but it’s okay!! There’s a place, this place, that sells blueberry muffins that look similar to these ones I’m sharing today. The tops are flat and not rounded like a normal muffin. I’ve realized that muffins with a flat top usually means the muffin is going to be the total opposite of dry, because the batter was a little too wet which made them rise a little less…or those are my thoughts. Regardless of the reason for the flat tops…they’re tha best.
This was my first time making muffins with honey instead of sugar (that I actually liked). I’ve realized muffins can be quite delicious refined sugar free. I can’t wait to make more muffins using this recipe as a base.
I’ve also realized that I’m some what of a destructive person. You can see it in the way I crack an egg vs. how Andrew cracks an egg. I smash the egg on the side of the saute pan and then use my thumbs to pull the two halves apart. Andrew on the other hand gently taps the eggs on the counter just enough to barely crack it then he carefully pulls the halves apart.
From a food safety standpoint, his way is the way to go because you don’t introduce bacteria from the egg shell into the egg. I know that, but I’m still like, “I don’t have time to do 3 gentle baby taps when I could just do one giant SMASH of the side of the pan.”
I don’t know. I just felt like sharing that observation.
So, these flat topped muffins.
Make them and fall in love with their flat tops.
The molasses flavor is just enough to let you reminisce about the holidays. But then they’re filled with whole grains, carrots, apples, walnuts and greek yogurt to help you keep moving into a healthy, happy 2015 that is also oh-so tasty.
- 1 1/4 cup all-purpose flour
- 1 cup oat flour
- 1 cup carrots, grated
- 1/2 an apple, grated (~3/4 cup)
- 1/2 cup raisins
- 1/2 cup walnuts, roughly chopped
- 2 teaspoon cinnamon
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg, lightly whisked
- 1/2 cup coconut oil, melted
- 1/2 cup greek yogurt (I used 2%)
- 1/2 cup honey
- 1/3 cup molasses
- 1/4 cup milk
- Preheat oven to 375ºF. Grease a muffin tin and set aside.
- In a bowl, combine dry ingredients. In a separate bowl, combine wet ingredients. Pour wet ingredients into dry and stir until just combined (took me about 30 strokes to combine). Evenly divide muffin batter among muffin tins. The muffin tins will be pretty full! Bake for 22-25 minutes, or until an inserted toothpick comes out clean.