Morning Glory Muffins

Name: Morning Glory Muffins
Ingredients: ½ cup (125 mL) raisins or other dried fruit; ½ cup (125 mL) raisins or other dried fruit; ½ cup (125 mL) chopped pecans or walnuts (optional); ½ cup (125 mL) chopped pecans or walnuts (optional); 1 cup (250 mL) buttermilk; ¼ cup (60 mL) flaked coconut (optional); 2 large eggs; ½ cup (125 mL) canola oil; 1 apple, coarsely grated (don’t bother peeling it); 2 tsp (10 mL) vanilla; ⅓ cup (80 mL) dry red lentils; 1 cup (250 mL) all-purpose flour; 1 cup (250 mL) whole wheat flour; ¾ cup (185 mL) sugar (white or brown); ¾ cup (185 mL) sugar (white or brown); ¾ cup (185 mL) sugar (white or brown); 2 tsp (10 mL) ground cinnamon; 2 tsp (10 mL) baking soda; ¼ tsp (1 mL) salt; 2 cups (500 mL) grated carrots, sweet potatoes, zucchini, or a combination; 2 cups (500 mL) grated carrots, sweet potatoes, zucchini, or a combination; 2 cups (500 mL) grated carrots, sweet potatoes, zucchini, or a combination

Preparation info

Makes about
1½ dozen
muffins

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Morning Glory muffins are dense and nubbly by nature, making them perfect candidates for the addition of soft cooked red lentils. If you’d rather go the canned bean route, purée a cup (half a 19 oz/540 mL can) of rinsed and drained brown lentils or white beans with the buttermilk, oil, and eggs before adding them to the dry ingredients. (Leave out the dry red lentils, unless you really want to go to town with a double whammy of beans.)

Ingredients

Breakfast
Vegetarian
Bread

Ingredients

Method