Sunday, August 3, 2014

Morning Glory Muffins

While my husband could happily eat the same foods over and over, I myself crave variety. These Morning Glory Muffins are my latest favorite. I've combined some of great flavors: zucchini bread, carrot cake, and raisin muffins. The result is a delicious, nutrition-packed muffin that makes for a fantastic breakfast.

Morning Glory Muffins
Makes 12 muffins
  1. Melt the butter in a small pan over low heat.  Then turn off heat and allow to cool a bit.
  2. In a large bowl, combine the coconut flour, ground nuts, Einkorn flour, sucanat, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Whisk it all together well and break up any lumps.
  3. Preheat the oven to 350 degrees F.  Line a muffin tin with paper liners. (I love to use If You Care unbleached muffin papers because the muffins do not stick to them!)
  4. In a medium bowl, combine the eggs and sour cream. 
  5. Peel and shred the carrots using a box grater. Then shred the zucchini. Stir the melted butter, carrots, and zucchini into the sour cream and eggs.
  6. Zest the lemon using a microplane zester. Add the lemon zest, vanilla, almond extract, and raisins to the egg mixture. Stir well to combine.
  7. Using an electric mixer, mix the wet ingredients into the dry ingredients. Mix just long enough to combine, and do not overmix.
  8. Divide the batter among the 12 muffin cups. I find that a 3-Tb scoop makes this very easy and effortless.
  9. Bake the muffins at 350 degrees F for 25-30 minutes, until they are medium brown on top.
  10. Remove from the oven and allow to cool a bit before serving.
  11. Serve alongside a glass of raw milk and enjoy! I typically refrigerate the leftovers and re-warm them in the toaster oven before serving.

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7 comments :

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Evi said...

Sarah have you tried soaking the einkorn flour?
I do not feel very comfortable eating unsoaked flour even if it is einkorn, so I'm thinking soaking it overnight in kefir and skipping the sour cream.
What do you think?

Sarah Smith said...

Hi Evi,
The reason for soaking whole grains is to reduce the anti-nutrients in the outer portion of the grain by essentially starting the sprouting process. With white flour, though, that portion of the grain has already been removed. So soaking isn't necessary because the anti-nutrients aren't even present.

Is this making sense? I hope it helps.

Evi said...

Thank you Sarah.
I did not realize that you use white Einkorn flour, you do not specify at the recipe.
Actually I have never seen white Eikorn flour, here in Greece all I can find is the whole grain variety.
I can find though white spelt flour, so I may try this one instead, or else soak my whole grain Einkorn flour.

Anonymous said...

Giving these a try this morning! What a GREAT back to school recipe, even for us homeschoolers. Planning to make ahead and freeze a bunch.

Evi, I think you could also use sprouted flour if that makes you feel more comfortable. It probably would be a bit less airy and light but should work just fine.

Anonymous said...

Tried them, Awesome! Keeper recipe.

Sarah Smith said...

Great, thanks for letting me know!