These muffins are not hallucinogenic. When I told my dad I made these, he thought I was referring to morning glory seeds, which apparently kids used to smoke back in the day.
Rather than get you high, these muffins fill you up in a hearty way. The recipe is from my Aunt SuAnn, who, if she were 30 years younger, would be the ultimate hipster because the only food she buys from the store is milk, because they have beef cows now. Everything else is homemade, from her garden, and organic. So you know that this recipe, coming from her, rocks. And even though it’s healthy and significantly less-sweet than today’s muffin cakes, it doesn’t taste like you’re trying to behave. It tastes like breakfast should be: real, hearty, healthy, and deliciously tasty to kick-start your day.
The ingredient list is kind of long, but you’ll feel good walking out of the grocery store as you look down and see how healthy your purchases are.
Morning Glory Muffins
2 eggs, beaten
1/3 cup vegetable oil
1/2 cup applesauce
1 teaspoon vanilla
1 1/2 cups all purpose flour
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup shredded apple (I used one red, one green)
1/2 cup shredded carrot
1/2 cup flaked coconut (they only sell unsweetened here and it totally worked)
1/2 cup raisins (I used dried cranberries because raisins in muffins is yucky)
1/4 cup chopped nuts (I just used sunflower seeds, I like it because they aren’t chunky and you don’t notice them)
1/2 teaspoon salt
Combine eggs, oil, applesauce and vanilla; mix well. Add flour, sugar, soda, cinnamon, apple, carrot, coconut, raisin and nuts; mix until blended. Spoon batter into paper-lined muffin pan, filling cups half full.
Bake on 350 for 20 minutes. Makes about 16.