Secret Recipe Club: Morning Glory Muffins

Another month for Secret Recipe Club has arrived and I am afraid it caught up to me really quickly. I am going to have to stop committing to projects because my daily life is catching up to me. Well, no actually my additional activities to get prepared for the baby’s arrival has been a tad taxing.

I have to even ask you for forgiveness. My pictures had to be done at night. Even though I knew what recipe I wanted to choose from the blog I was assigned to this month I just did not have time to bake them in the morning.

Ryan has started his last year at school and rehearsals for the Holland Chorale have started up again so it means in addition to welcoming a baby into our lives, the school year also proves to be busy. It is ALL good it just means that life needs to be adjusted a little differently.

This past weekend we had a 3-day rehearsal looking at all the NEW music for the chorale’s new season. It was beautiful to be able to sing alongside the group again after a summer off. The baby seemed to love the music too since this would be her first exposure to choral music especially since it is the third trimester. She would be more attune to the music and sounds.

Well now that we are back home ready to start a new week, I decided to start with a lovely and healthy recipe from Simply Cooked who was the blog assigned to me this week. The author is a veggie lover currently living in Hong Kong and is married to a carnivore. She has lovely recipes focusing on ways to use vegetables and fruits along with whole grains.She sure does do well for having a small kitchen and minimum resources.

My go-to recipe was her recipe for Morning Glory Muffins. I have tried these muffins in coffee shops and bakeries but I believe I have never made them before. What I do know is that some recipes ask for crushed pineapple while this recipe did not. Instead it called for orange juice. I was very intrigued!

I made the recipe vegan substituting the eggs for flax seed meal and using Earth Balance’s new coconut spread instead of vegetable oil. These muffins came out really moist and created a delicious aroma in the house. Ryan came in from rehearsal last night asking whether these Morning Glory muffins were only to be consumed in the morning. HA ha ha. Ryan taste-tested them and enjoyed eating 2 for his supper along with watermelon. Sunday suppers are nice when they are simple! 😀

I look forward eating this during the week and sending some off with Ryan when he goes off the school. The taste of the muffins were scrumptious and full of flavor. Adding some peanut butter was even more delicious! I think I will have some with some coffee this morning. Thanks Simply Cooked for posting this yummy recipe!

Morning Glory Muffins

adapted from Whole Grain Baking and Simply Cooked

makes 18 muffins

1/2 cup raisins

2 cups whole wheat flour

3/4 cup packed brown sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/2 teaspoon salt

2 cups grated carrots

1 large apple, cored and grated

1/2 cup unsweetened coconut

1/2 cup chopped pecans
1/3 cup sunflower seeds

3 flax seed “eggs” *** or 3 regular eggs

2/3 cup melted Earth Balance coconut spread

1/4 cup orange juice
2 teaspoons vanilla extract

Pour hot water over the raisins and leave to soften while preparing the rest of the recipe.

In a large bowl, mix together the flour, brown sugar, baking soda, cinnamon, cloves, nutmeg, and salt.

Mix in the carrot, apple, coconut, pecans, and sunflower seeds.

***In a small bowl, prepare the flax “eggs” using 3 Tablespoons flax seed meal adding 9 Tablespoons of warm water and mixing well. Let stand for 3 minutes.

Add the orange juice, melted coconut spread, and vanilla extract to the flax “eggs”. Mix well then add to the dry ingredients and mix only until just combined. Drain the raisins and add to the batter.

Fill muffin cups and bake at 375 F (190 C) for 25 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.