Muffins

Morning Glory

August 27, 2013

morning glory muffmorning glorymuffins

 

For the first time, in a very long time, I will not be going ‘back to school’ next week. Well, as a student that is.

My mom and I were talking the other day and she said that now she has no children in school, of all of her ‘children’ (now there’s 5 of us! including step-children). I said “yea, I guess so.” It must be funny thinking no one in our family is a student anymore. I was the last one to finish school, being the youngest, with two degrees and a teaching certificate. I’ll have another graduation ceremony in October, my first was last June. While I’m not going back to school as a student, I will be going back to school as the teacher. Talk about a complete 180. 

I’ve actually had a nightmare about teaching. I dreamt it was my first day as a TOC (teacher on call, aka substitute teacher) and I missed certain classes or subjects and then I left the school without leaving behind a note for the teacher when they return and tried to go back to the school later but it was closed. I know my first day will be nerve-racking, however I hope I don’t forget anything!

There’s a new H&M and Sephora opening at a mall near my mom’s house and she asked me if I wanted to go shopping on Friday to buy a ‘back to school outfit’ haha – I guess it’s more of a ‘back to school-teaching-outfit.” I remember when we were younger and we would go back to school shopping. I always loved getting new pencils, notebooks, binders and lunch boxes. I supposed as a teacher you never really have to give up that excitement of beginning a new school year, though I’ve only just begun I’m sure if you ask me 10 years from now I may not be quite as excited about ‘back to school’…. haha. 

One thing I am not too excited about is the 5:30 am wake up call… every..morning. When you’re a TOC you can get called twice a day, either the night before or the morning of. They begin calling at 5:30 am and then you find out where you are working that day. Then, you go back to sleep for an hour or so then wake up again to get ready for work. I am not a morning person – ask anyone. Adam wakes up at 5:45 each morning for work, and I lie happily in bed until 8 am. I’ll have to get used to the early mornings, or just hope I get the call the night before!

So, in hopes to make my mornings ‘glorious’ while waking up at 5:30 am, these muffins can make for a quick on the go breakfast or mid-morning snack during recess. Carrot cake is one of my favourite cakes, I really just love carrot anything. One of my recent favourites was this Vegan Carrot Cake (that I made for mother’s day). Morning glory muffins are full of coconut, raisins and nuts – they’ll keep you full for a busy morning. 

Thankfully my morning routine is quite quick, I’m not one to spend an hour doing makeup (also the fact that I really don’t know how to do makeup other than mascara! but i’m ok with that). The other morning I woke up at 8:14 when my alarm didn’t go off and had to leave by 8:35 to go to work. I was up, showered, hair and makeup done and out the door in 15 minutes.

Are you a morning person?? I’ll have to work on my love of early mornings. For now, I’ll just love my morning muffins.

 

morningglorymuffins

Morning Glory Muffins
Serves 12
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 2 cups Whole Wheat Flour (gluten/wheat free use 1 cup quinoa flour and 1 cup brown rice flour) 3/4 cup brown sugar
  2. 2 teaspoons baking soda
  3. 1 Tbs. ground flax seed
  4. 2 cups peeled and grated carrots
  5. 1 large apple, peeled and grated
  6. 1/3 cup shredded coconut
  7. 1/2 cup chopped walnuts (optional)
  8. 3 large eggs
  9. 2/3 cup vegetable oil
  10. 2 teaspoons vanilla extract
  11. 1/2 cup orange juice
  12. 2/3 cup raisins
  13. 2 Tbs. cinnamon
  14. handful of trail mix/seeds (optional)
Instructions
  1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin - make sure to grease the entire pan including the top for when the batter spills over.
  2. In a small bowl, cover the raisins with 1/4 cup of the orange juice. Microwave for one minute. Set them aside to soak while you assemble the rest of the recipe.
  3. In a large bowl, whisk together the flour, brown sugar, baking soda, and cinnamon.
  4. Stir in the carrots, apple, coconut, and walnuts.
  5. In a separate bowl, beat together the eggs, oil, vanilla, and other 1/4 cup of orange juice. Add to the flour mixture, and stir until evenly moistened.
  6. Add the raisins and leftover orange juice.
  7. Divide the batter among the prepared pan. They will be very full. Sprinkle top with trail mix/seed mixture.
  8. Bake the muffins for 25 to 28 minutes, until they're nicely domed (this is why you want to grease the entire pan). You can test it with a toothpick to make sure it is cooked throughout.
  9. Remove the muffins from the oven and let cool in the pan on a rack for about 5 minutes.
  10. Cover and store at room temperature for several days, or freeze for quick breakfasts.
b a k e a h o l i c http://www.bakeaholic.ca/

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