I had one goal: To survive finals week. I started my job at a bakery this week, which meant leaving my apartment at 6:15 in the mornings, and I also had to take at least one final every day. Time to eat? I wasn’t sure if that was going to happen.
My solution was the following recipe.
A few years ago I made Morning Glory Muffins for the first time and I loved them. This time around, I decided to take it up a few notches and to make these babies as hearty as possible. These muffins have carbs, vegetables, proteins, fruits, dairy, and a little bit of fats and sugars. I also baked them in oversized cups so that I could make them big enough for a meal. So every morning this week I grabbed one of these and ate it on my way to the bakery or to campus.
They are Morning Glory Muffins on steroids, but wow were they good.
1/3 cup oil
¼ cup applesauce
½ cup brown sugar
1 cup sour cream
1 ½ cups shredded carrot
½ cup flaked coconut
2 cup flour
2 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
*½ cup raisins
*1 apple diced
*½ cup nuts
*1/3 cup crashed pineapple, drained
1. Preheat oven to 350 degrees and line or grease muffins tins.
2. In a large bowl, mix oil, applesauce, sugar and brown sugar.
3. Add eggs one at a time.
4. Slowly add sour cream, shredded carrots and coconut.
5. In a separate bowl, sift flour, baking soda, cinnamon and salt together.
6. Add the dry ingredients to the wet in thirds, making sure the flour is fully absorbed by the wet before adding more. Do not over mix.
7. Stir in raisins, diced apple, nuts, and pineapple.
8. Fill liners or muffins tins ¾ full and bake for 15-25 minutes depending on size. When the tops spring back, they are done.
9. Let cool on a rack for 5 minutes and then seal in airtight containers to keep moisture.