Top of the Muffin to You!
Top of the muffin TO YOU!!!!!
Good morning. Just a little Seinfeld humor for this early Monday morning. I’m up at school, about to venture into composition land (it’s a magical place…where there are never any comma splices…and everyone you meet knows how to properly cite an article in MLA format…), but I thought I’d share this delicious muffin recipe that we made over the weekend. I made these on Saturday morning, and right now, we’ve already worked our way through at least half.
Good Morning Muffins
2 cups whole wheat flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
2 carrots, peeled and grated
1 zucchini, grated
1/2 cup pineapple chunks, chopped
1/2 cup golden raisins
1/3 cup chopped pecans
1/3 cup shredded coconut
2-3 pieces crystalized ginger, minced
2/3 cup canola oil
1/3 cup maple syrup
1/3 cup almond milk (or regular milk)
Heat oven to 375
In a small bowl, heat 1 cup water. Add raisins and allow to sit for about five minutes (this will get them nice and plump). Drain and set aside.
Combine flour, salt, baking soda and cinnamon in a large mixing bowl, whisking to combine. Add carrots, zucchini, pecans, pineapple, coconut, raisins, and ginger. Mix well.
In a separate bowl, whisk eggs, oil, syrup, and milk. Add to dry ingredients, folding batter slowly and only mixing as much as you need to combine the batter. Don’t over-mix!
Line muffin pans with linings. Add batter to 3/4s full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
You could easily substitute some of the fillings—add more dried fruit, less nuts, chocolate chips—whatever! They’re pretty healthy, too—which is nice, because Lila was a big fan.
Hope you have a great Monday! Off to shape the minds of today’s youth.