January 1, 2014
Lindsay Holley, an at-home chef getting her hands dirty in the kitchen with simple, classic meals will try new recipes each month and share them with you.
Every weekend, I make sure to bake up a batch of muffins. They are simple, freeze well and make an easy-to-grab snack on the go. In the morning on my way out the door I just take two muffins from the freezer; by lunch they are defrosted and ready to eat. These Morning Glory muffins have been my go-to recipe as of late—I like the variety of ingredients and the flexibility of them. A super, healthy snack to start your new year off right.
- 2 cups all-purpose flour
- 1 cup sugar
- 1/3 cup ground flax seed (optional)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup unsweetened flaked coconut
- 2 apples; 1 peeled, cored and shredded, 1 peeled and diced
- 3 eggs
- 1 cup vegetable oil (or substitute with 1 cup applesauce)
- 2 teaspoons vanilla extract
- Preheat oven to 350°F. Grease 12 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, flax seed, baking soda, cinnamon and salt. Stir in the carrot, raisins, nuts, coconut and apple.
- In a separate bowl, beat together eggs, oil and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.