I love muffins. And for some reason, I always find baking muffins on Sunday most special. Probably because they are a perfect little bite (the ones homemade not the huge store bought ones. Those are pretty good too.) One can eat them in the car or dashing out the door to church, or they will keep one full until brunch time. Either way, if I had to chose a food that describes baking for family, muffins would be the most common, most delicious, and easiest to make. After a hard day at work, I wanted to come home and bake something for the hubby when he woke up. I even got the funnies out for him to read while eating his muffins. The atmosphere as I drove home was quiet and peaceful. The storm had already passed, and the quiet was all around. For some reason, quietly baking in my kitchen for one hour, was just the ticket to unwind from work. These were the muffins I experimented with. They remind me of bran muffins without the bran. Also of granola. They were pretty good and will keep me full until another meal time. Try them for yourself. I did not alter but two things, and I am thinking of ways to make them even more delcious. We will see.
Morning Glory Muffins
Courtesy of Allrecipes.com
1/2 cup applesauce
2 tablespoons vegetable oil
1 1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup and 2 tablespoons white sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup grated carrots
1/2 apple – peeled, cored, and chopped
1/2 cup raisins or dried cranberries
1 tablespoon chopped walnuts
1 tablespoon toasted wheat germ
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
In a medium bowl, whisk together eggs, applesauce, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops. I sprinkles almonds on top of a couple. The rest just wheat germ.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.