Summer is officially here, let’s all celebrate! I love summer and I’ve been taking advantage of all the nice weather we’ve been having the last few weeks. I’ve been on mountain hikes, mountain bike rides, gone to a lovely wedding, stopped in at a few garage sales, and already had more than our fair share of picnics. Bring it on, summer, I’m ready for you!
This weekend, in preparation for a hike in the mountains, I decided to bake up some muffins to take along with us. Hiking requires sustenance after all, and boy oh boy, did these muffins provide lots of tasty energy. I picked up the Butter Baked Goods cookbook from the library and decided on baking up these “twice-a-week morning glory” muffins immediately. Butter is a west-side Vancouver bakery (a shame that I’ve never been to their location), but a few years ago I did spy their amazing marshmallows at a Dean & DeLuca in Napa, California, so I know their baked goods and sweets get around.
They make these muffins twice a week at the bakery, hence the name. They’re pretty much a glorified carrot cake, filled with grated carrots, apple, currants, walnuts and coconut with a generous helping of cinnamon and vanilla for good measure. These aren’t the most healthy muffin – you’re pretty much eating cake for breakfast – but I’m okay with that. You could always substitute in some whole wheat flour or spelt for half of the all-purpose to make it a bit more hearty. I liked that the recipe mixed in the carrots and apples into the dry ingredients instead of the wet ones which made the whole thing so much easier to mix up. Such a great tip for not over-mixing the batter!
Do you see that pretty paper cake stand? It comes from the brand new Poppytalk collection from Target. I was lucky to get a sneak peak at the collection and it’s pretty fabulous. Jan and Earl did such a great job in glamping up the outdoors for their collection, which launched in Target stores today in both the US and Canada. Make sure you snag yourself some of that prettiness before the summer ends!
As for the muffins, they were road tested on a 4 hour mountain hike up to Lost Lake yesterday and they met with approval all around. They also went perfectly with our coffee (and sore muscles) this morning.
twice-a-week morning glory muffins
(recipe adapted from Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery)
The recipe said it bakes up 12 muffins. When I saw that the recipe called for 4 eggs, I figured they’d be some jumbo-sized muffins. I was able to make 23 muffins out of the recipe, but if you have large bakery-sized muffins tins, then you’ll probably get closer to 12. I found these muffins sweet and that was after I cut down the sugar in the original recipe. The original recipe called for 1 3/4 cups worth and I used 1 1/4 cups instead, but I think you could cut it down to 1 cup or even a bit less and still have a very fine muffin.
2 1/2 c all-purpose flour
1 1/4 c white sugar
1 T cinnamon
2 t baking soda
2 c grated carrots
1 c currants or sultana raisins
1 c unsweetened shredded coconut
1 c chopped walnuts (or pecans)
1 large apple, peeled, cored & grated
4 large eggs
1 c vegetable oil
1 T pure vanilla
Preheat oven to 350F. Prep a muffin tin by greasing tins or using paper liners. Makes 12 jumbo muffins or 23-24 regular sized muffins.
In a large bowl, whisk together flour, sugar, cinnamon and baking soda. Stir in carrots, currants, coconut, walnuts and apple and mix well.
In a separate bowl, whisk together eggs, oil and vanilla. Add the wet ingredients to the dry and mix until just combined with a wooden spoon.
Use a small scoop to drop batter into prepared muffin tin, filling 3/4’s full. Bake for 25 minutes or until a skewer comes out clean (35 minutes for jumbo sized muffins). Remove from oven and cool slightly in the pan before removing muffins to cool completely on racks.