02 June 2011

Morning Glory Muffins

Ok. I know. I KNOW! I've been quiet lately.

I often see those bloggers who are all like "omg I'm so sorry I haven't posted in a while, so here's a picture of my dog." I hate those posts. I will never do that to you, because I like you.

I turned 30. That was very cool. My friend Katie (love her so much) demanded we go on a Grecian holiday. And while no one (!!) tells me what to do, I had a hard time fighting her. Since then, I've been working like an insane person. Insane. So, I've been quiet here in blogland.

In the middle of all my chaos, I had a friend coming to visit from Holland. She's a good girl and I like her a lot - so I decided to bake us a big batch of healthy goodness in the form of a breakfast muffin. After all, we'd need a little bit of detox, since the general plan for her visit was: drink/work/party/workworkwork/partydrinkparty.

Then Iceland exploded, again, and her trip was cancelled. So here I was, without my friend but with all these muffins! It wasn't difficult to unload them. Did you know that boys are useful for eating things? It's true!

This is a very good, healthy muffin. It's filling and hearty, gently sweet, earthy, wholesome, moist, and full of good things. And it's endlessly adaptable, really, so toss in whatever healthy thing you like. Or, possibly an un-healthy thing, like some chocolate chips. Yeah. Do that.

Morning Glory Muffins
generously adapted from this blogger.
**I'm sorry this recipe is in cups - it's an American recipe, and while I'm usually good at conversions for scales, this one was beyond my mental capacity.  I used my set of metric cups to wild success.**

1 1/4 cups all-purpose flour
1 cup wheat bran
½ cup wholemeal flour
2 teaspoons baking soda (bicarb)
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoon powdered ginger
½ cup dark brown sugar, packed 
1/4 cup honey
2 eggs
1 cup sunflower oil
1 ½ teaspoon pure vanilla extract
¾ cup single cream
2 carrots, shredded on box grater
½ cup chopped toasted walnuts
handful unsweetened flaked coconut
handful porridge oats, and a little extra for topping

Preheat oven to 170C/350F.  This is where I should tell you to grease or line your 12-cup muffin tin.... but I didn't grease or line mine at all, and guess what?  Everything was fine.  So, greasing is optional here.

In a large bowl, mix together the flours, bran, bicarb, baking powder, salt, cinnamon, and ginger. 

In a separate bowl, whisk together the eggs, dark brown sugar, honey, oil, vanilla, and cream. 

Using a spoon (not a mixer!), mix together wet ingredients and dry ingredients until just combined.  Add shredded carrots, chopped walnuts, coconut, and porridge oats.  Mix gently until just incorporated.

Spoon batter into muffin cups.  Fill them up more than you think you should and you'll get those glorious muffin tops.  Sprinkle a little porridge oats atop each muffin for a pretty effect.

Bake 30- 35 minutes, until a toothpick inserted into center of a muffin comes out clean.

Makes 12 muffins.

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