It is an absolute truth that my memory is almost invariably triggered by food experiences. Is this something I am proud of? Not entirely. But, whatever works.
Years ago, I remember visiting a warm, friendly and scrumptious little bakery on Lopez Island called Holly B’s while biking around the island. Was my Lopez Island biking adventure grueling? Was it sunny? A torrential downpour? I honestly couldn’t tell you. But, I remember Holly B’s Bakery! And it turns out that my mom bought a signed copy Holly B’s cookbook, With Love & Butter, a couple of years ago – With Warmest Baking Blessings and Lots of Love from Paradise (Lopez)! xoxo Holly.
Yesterday morning I baked Holly’s Morning Glory Muffins. They are not too sweet, perfectly moist, chocked full of freshly grated apple and carrot, nutritious and delicious. I ate two for breakfast this morning and I think they tasted even better the next day. Yes, it’s cloudy outside but there’s plenty of morning glory to go around. Mmmmm.
Morning Glory Muffins
Makes 12 muffins
2 cups flour (I used 1 cup white and 1 cup whole wheat)
1/2 cup brown sugar, firmly packed
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups coarsely grated carrot, packed
1 unpeeled, coarsely grated apple
1/2 cup raisins
1/2 cup shredded, unsweetened coconut
1/2 cup sliced almonds (optional, I didn’t have any so I left ’em out)
1/3 cup vegetable oil
6 tablespoons thawed apple juice concentrate
1 teaspoon vanilla extract
*I added a sprinkle of flax seeds to the batter, because why not?*
- Preheat the oven to 375 degrees with the rack in the center. Grease a 12-cup muffin tin.
- Mix the flour, brown sugar, baking soda, cinnamon, and salt in a large bowl. Add the carrot, apple, raisins, coconut, and almonds (if you’re using them) and toss with your fingertips until all the fruit and nuts are coated with flour. Break up any globs.
- In a medium bowl, blend the eggs, oil, apple juice concentrate, and vanilla in and pour on top of everything else. Mix until combined using a rubber spatula.
- Scoop the batter into the muffin cups. These muffins are dense and won’t rise much.
- Bake for 10 minutes, then rotate the pan and bake another 10 minutes or until the muffins are no longer look gooey inside. You don’t want to overbake them. You can peek by piercing a muffin with the sharp tip of a knife.
- Let them cool on a wire rack for a few minutes before unmolding them. Eat them warm! I would bet the muffins freeze well wrapped in plastic wrap and again in foil to protect from freezer burn, but I can’t vouch for this. I plan on eating them all before the freezer becomes necessary.