Incredible Muffins for the Morning
My wife Meg decided to prepare these incredibly tasty muffins with lots of healthy ingredients like carrots, raisins, apple and parsnips after reading about them in the WSJ weekend edition. She did substitute unsweetened shredded coconut for sweetened because that's what we had on hand and I don't think it made any difference.
I started Mark Bittman's VB6 or Eat Vegan Before 6:00 dietary life style (diet) this weekend which I'll be talking about more after I give it a try for a few weeks but couldn't resist one of these muffins Saturday morning. They just looked and smelled too good.
Now the remaining muffins are sitting on the counter in a zip lock bag and I'm doing everything I can to keep my hungry eyes and hands off them. This is a great basic muffin recipe for those who are just trying their hand at making muffins for the first time. You combine the wet ingredients, add to the dry ingredients, and put the mixture into a muffin pan. Bake, cool and you're ready to eat.
The history of muffins can be traced back to ancient times, and the concept has evolved over centuries. Here's a brief overview:
Origins: The word "muffin" is believed to have originated in the early 18th century, derived from the French word "moufflet," meaning soft bread. The earliest versions of muffins were more like what we now call English muffins, small, round, flat yeast-leavened bread cakes.
American Evolution: In the United States, muffins took on a different form. American-style muffins are typically quick breads, leavened with baking powder or baking soda instead of yeast. By the 19th century, recipes for muffins started to appear in cookbooks. These muffins were often sweetened and included ingredients like fruits and nuts.
Popularity Growth: Muffins gained popularity in the 20th century, with commercial mixes becoming available, making it easier for people to bake them at home. The 1970s and 1980s saw a significant rise in the popularity of muffins, and they became a staple in coffee shops and bakeries.
Varieties and Innovation: Over time, various regional and cultural variations of muffins emerged. Different ingredients, flavors, and styles became popular. Healthy variations, incorporating ingredients like whole wheat flour, oats, and seeds, also gained popularity as people became more conscious of their dietary choices.
Continued Evolution: Today, muffins come in a wide array of flavors, shapes, and sizes. They can be sweet or savory, and bakers often experiment with unique combinations of ingredients. Muffins remain a popular breakfast or snack item, enjoyed both at home and from various food establishments.
Morning Muffins Recipe
- Muffin tin
- 2¼ cups all-purpose flour
- ¾ cup sugar
- ¼ cup dark brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cardamom
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup shredded unsweetened coconut
- 1 cup grated carrot
- 1 cup grated parsnip
- ½ cup golden raisins
- 1 apple grated
- 1 cup canned crushed pineapple
- ½ cup chopped lightly toasted pecans or walnuts
- 3 large eggs
- 1 cup canola oil
- 1 teaspoon vanilla extract
Prep the Ingredients
- Get all the ingredients together so you don't have to run for this and that once you get started.
- Grate the apple, carrots and parsnip.
- Toast the nuts if you didn't start with toasted ones first.
- Preheat your oven to 350°F
Make the Muffins
- You need two bowls and a muffin tin to make these muffins. Start by whisking together the flour, sugars, cinnamon, cardamon, baking soda and salt in the larger of the two bowls.
- Next add the shredded coconut, grated carrots, parsnips, apple and then the pineapple along with the roasted nuts.
- In the other bowl, whisk to combine the eggs, oil, and vanilla extract.
- Transfer this mixture to the larger bowl with the dry ingredients and stir to combine all the ingredients.
- Using muffin liners placed in each spot of the muffin pan, divide the muffin batter into the liners. You only want to fill the liners ⅔'s full to allow for the expansion when the muffins cook.
- Place the muffin pan into the oven and bake for about 35 minutes or until you can stick a wooden toothpick into the center of a muffin and it comes out clean.
- Let the muffins cool, remove from the muffin pan and serve.