About a week ago I happened in on the tail end of a conversation about Starbuck’s muffins.
Now, as some of you may know from a few weeks ago, I am a big defender of the muffin. In particular, the home-made variety. So when said conversation started to promote the joy of the Starbuck’s muffin, I couldn’t help to butt in.
Who needs Starbucks?! Just make your own!
Here is another great muffin recipe I use. As with everything but in particular this little bit of morning badness, in moderation it will not kill you or your diet. I have halved the recipe and use mini-muffin tins when baking, and it comes in at about 85 calories a mini-muffin. This recipe comes originally from Cook’s Country (again, another from the doyen of home cooking magazines, @cpkimball)
I usually play around with recipes, but I haven’t substituted this one too much as I find getting the balance right when using a fruit to be difficult (sometimes these muffins can turn out a bit chewy if you don’t squeeze out all the extra liquid from the pineapple). But if you were to substitute and add ingredients, I would think that with the dry ingredients you could sub in a whole wheat flour (or something other than plain flour), and maybe brown sugar or raw sugar, and why not add some seeds to the mix (in addition to the nuts). I use pineapple from the fresh cut packs in the fruit section of the supermarket, using a Magimix (Food Processor) to grate carrots and chop pineapple. I suppose you could do it by hand, but I am one for making things as easy as possible in the kitchen.
Enjoy – and in my opinion these are WAY BETTER than Starbucks!
Morning Glory Muffins(makes app 24 mini-muffins)
1 1/8 cups plain flour
1 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
5/8 cups sugar
1 large eggs
4 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
2 carrots , peeled and grated (1 cup)
1/2 can crushed pineapple , drained and pressed dry with paper towels (4 oz)
1/4 cup sweetened shredded coconut
1/4 cup raisins
1/4 cup walnuts or pecans, toasted and coarsely chopped
1. Heat the oven to 375 degrees. Grease your mini-muffin tin.
2. Whisk the flour, baking soda, cinnamon, and salt together in a large bowl.
3. In a separate bowl, whisk the sugar, eggs, melted butter, and vanilla until smooth.
4. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined.
5. Fold the carrots, pineapple, coconut, raisins, and walnuts into the batter.
6. Divide the batter evenly among the muffin cups.
7. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 20 to 25 minutes.
8. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.