What did I do different? Well, instead of 2/3 cup oil, I used 1/3 cup canola oil and 1/3 cup applesauce. Worth the change. Also, I added all the coconut in the batter and not on top. I used less sugar than called for, but then sprinkled the tops of the muffins with turbinado sugar because I like the crunch and the sparkle. Also, instead of a whole apple, I used 1/2 an apple and 1/2 a pear. But you don't have to do any of these things--I was impressed that it held up to my changes. It's a sign of a really good recipe.
MORNING GLORY MUFFINS
Adapted from Whole Foods
Yield: 16 according to Whole Foods, 12 according to me
1 1/3 cups whole wheat pastry flour
1/2 cup sugar
1/4 cup packed natural brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2/3 cup canola oil
1 teaspoon vanilla extract
1 Fuji apple, cored, peeled and diced
1/2 cup seedless raisins
1/2 cup grated carrots
1/2 cup walnuts, finely chopped
1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided
Preheat oven to 350°F. In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.
In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, walnuts and 1/4 cup of the coconut and stir gently until well combined. Look at how pretty healthy can be:
Spoon batter into 16 paper-lined muffin tins, filling each about 2/3 full. Top evenly with remaining 4 teaspoons coconut and bake for 25 to 30 minutes, or until cooked through.
YUM!!!!!
By the way, these muffins make wonderful afternoon snacks with tea.
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