Thursday, January 28, 2010

From Me to You: Morning Glory Muffins!

These are really, really good! A really moist, flavorful and good-looking muffin that holds it's moisture for days. Makes only about 6 muffins, so adjust for more. Straight from the pages of my culinary school curriculum!

1 cup flour
1/4 cup bran
1/4 cup toasted quinoa

1/4 cup brown sugar
2 tsp baking powder
1 tsp cinnamon

1 cup carrot (grated
1/4 cup raisins
1/4 cup coconut
1/2 apple (grated)

2 large eggs
1/2 cup vegetable oil
1 tsp vanilla

1. Whisk together all dry ingredients (first group), then stir in carrot, coconut, raisins and apple.

2. In another bowl beat the eggs with the oil and vanilla, then stir it into the flour mixture. Stir till just combined.

3. Spoon into muffin pans. 350ºF/ 180ºc for 35 minutes. (They freeze really well too!)

What could be easier than that?!


  1. Oh boy, a recipe. I want to try it tomorrow. Have to Google quinoa though - have no idea where to get that.

  2. I went to Thrifty's (grocery store) but couldn't remember the name of quinoa. I described it to a worker as some grainy sort of thing from Peru. "Oh, quinoa," he says, "It's in the bulk section, but it's also sold in bags." Organic. They have a flaked kind too but I got the type that looks like little seeds. I hope that's right. How long do you toast it for, 5-10 minutes?

  3. Just until they are tan and smell good.

    By the way, the 3 chefs at our school have taken on 3 ways to pronounce quinoa. The french one with the heavy accent we'll discount right away, but of the other two, one calls it "KEEN-wa" and the other "KIN-wa". The class seems to prefer KEEN-wa.