• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Morning Muffins Recipe

    October 20, 2014 by G. Stephen Jones 4 Comments

    Jump to Recipe Print Recipe

    Morning Muffins Recipe

    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.

    Here's how my wife prepared them:

    Print Recipe

    Morning Muffins Recipe

    Prep Time25 mins
    Cook Time35 mins
    Total Time1 hr
    Course: Breakfast
    Cuisine: American
    Servings: 12 servings

    Equipment

    • Muffin tin

    Ingredients

    • 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

    Instructions

    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.
    « Spaghetti and Meatballs Recipe
    Chinese Noodles Stir Fry Recipe »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Comments

    1. Jenni

      October 20, 2014 at 4:53 pm

      Wow--vegan during the day! I could probably do that (although I do love cheese so very much)! Two of our Fearless Friends are vegan. You should consult with Marly and Kathy!

      Love the sound of the muffins, too!

      Reply
      • The Reluctant Gourmet

        October 21, 2014 at 9:02 am

        Thank Jenni. Not only vegan but nothing processed or cooked although I'm not sure how long I'll last with that. Lot's of fruits and smoothies for breakfast and salads for lunch. I'll let you know how I like it in a couple of weeks. The actual diet I believe is just vegan until 6pm and then anything you want, but I heard an interview with Mark Bittman on NPR and I thought he said he eats just raw foods during the day. I have to go back and re-listen to the interview.

        Reply
    2. Betsy @ Desserts Required

      October 20, 2014 at 7:15 pm

      I'm fascinated that 1 cup of parsnip is included. Very intriguing! What discipline to eat only one!!

      Reply
      • The Reluctant Gourmet

        October 21, 2014 at 8:58 am

        Maybe I need to back and sample a few more to comment on the taste of parsnip in these muffins. To be honest, I had no idea there were parsnips in them until my wife told me after.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    How Not to Cook Book

    Cooking Mistakes and How to Fix Them

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    Prepping Garlic Cloves For Cooking

    Why Is My Halibut So Dry

    Bucatini all'Amatriciana Recipe

    Bucatini all'Amatriciana Recipe

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet