tasty tuesday ~ morning glory muffins...

 Last week when my mother's helpers were here, we decided it was time to try our hand a little early fall baking. I had not been to the grocery store yet so my supplies were limited. Our challenge was to find a recipe where we had all the ingredients without going to the store. As I was reading through the Cooks Country Cookbook, I came across this recipe. I had almost everything so we made a few little adaptations. This can lead to one of two things. happy muffins or a sad baking event. HB and I were willing to give it a shot so the adjustments were made and I am happy to report that the muffins were a success. 

Phew! These muffins are moist and packed with good things. By changing out the flour we made them a smidge healthier without messing with the integrity of the muffin. Yay! So don't be afraid to make a few changes to things while in the kitchen. Be brave, be bold. You can do it!

If your looking for more cooking inspiration, check out my Recipe Catalog. There's a lot to choose from. 

Celebrate the Feast!

Mary's Morning Glory Muffins
recipe adapted from Cooks Country Cookbook

1/2cup sweetened shredded coconut, toasted
3/4 cup walnuts, toasted
2 1/4cups whole wheat pastry flour
3/4cup sugar
1 1/2teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1/2teaspoon baking powder
3/4teaspoon salt
1(8-ounce) can crushed pineapple
1 Granny Smith apple, peeled, cored, and shredded
8tablespoons (1 stick) unsalted butter, melted and cooled slightly
3 large eggs
1teaspoon vanilla extract
1 1/2cups shredded carrots (2-3 medium)
1cup golden raisins

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup muffin tin. Process coconut and walnuts in food processor until finely ground. Add flour, sugar, baking soda, cinnamon, baking powder, and salt and pulse until combined. Transfer mixture to large bowl.

2. Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup. Press fruit dry (juice should measure about 1 cup). Bring juice to boil in large skillet over medium-high heat and cook until reduced to ΒΌ cup, about 5 minutes. Let cool slightly. Whisk melted butter, cooled juice, eggs, and vanilla until smooth. Stir wet mixture into dry mixture until combined. Stir in pineapple-apple mixture, carrots, and raisins.

3. Divide batter evenly among muffin cups. Bake until toothpick inserted in center of muffin comes out clean, 24 to 28 minutes. Cool in tin for 10 minutes, then turn out onto wire rack. Serve warm. (Muffins can be stored in airtight container for 3 days.)