|Golden Morning Muffins (no topping)|
My Golden Morning Muffins are moist and delicious. I just made a batch this morning. There were eighteen of them. Now there are two. Granted, we had three friends over for coffee but that’s still a LOT of muffins.
That’s how good they are.
They’re a take-off on a muffin I had several years ago called Morning Glory Muffins. There are probably a dozen different recipes for Morning Glory muffins but they all involve fruit and/or nuts and/or carrots, etc cytotec pills buy online.
Golden Morning Muffins is the name I chose for them after checking to see if there are any other muffins out there in cyberspace with the same name. They’re aren’t.
The beauty of this recipe is that it’s totally “customizable” just by changing out the fruit and nut combination.
As usual, I advise reading through the entire recipe before starting. It’s also a good idea to measure all ingredients before putting them together.
GOLDEN MORNING MUFFINS
Makes 18 – 24 muffins depending on size
What you’ll need:
1 cup whole wheat flour
1/2 cup all-purpose flour (I use unbleached flour)
1 cup old fashioned rolled oats
1/2 cup firmly packed brown sugar
1 Tablespoon oat bran
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup organic vanilla yogurt (or plain yogurt or sour cream)
2 medium bananas, mashed
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup chopped dried apricots*
1 cup golden raisins*
3/4 cup chopped walnuts*
1/4 cup unsweetened coconut*
Topping – A Tablespoon or two of each:
Ground flax seed
Sugar – preferably raw sugar
NOTE: You can also include finely chopped nuts and/or coconut in the topping.
Preheat the oven to 350 degrees F. Either line your muffin tins with paper muffin liners or spray them with non-stick spray.
NOTE: If you use paper muffin liners the muffins, cool the muffins before removing the paper as they will stick a bit if they’re too warm.
Combine the yogurt, mashed bananas, applesauce, vanilla, and egg in a small bowl. Combine the seven dry ingredients in a large mixing bowl then make a well in the center and add the wet ingredients, mixing until just combined. Fold in the fruit and nuts.
Fill each muffin cup 1/2 to 2/3 full. Sprinkle each with the topping mixture and bake for about 20 minutes or until they bounce back when touched lightly or when a toothpick inserted in a muffin comes clean.
Let cool about five minutes before removing to a cooling rack.
*NOTE: As long as you keep the fruit/nut mixture to about three cups total, you can use whatever you like or have on hand. I’ve made this recipe using:
Dried Cranberries (or Craisins, as they’re often called)
Pecans, chopped almonds or other nuts
Chopped, fresh apples