Happy Mother’s Day!
Unfortunately, this is a photo from last August when my mom came to visit, and I’m not actually with her today. However, I did take some time out of my busy weekend before finals to do some baking in her honor. I’ll also be eating the resulting baked goods in her honor, since I don’t think muffins will hold up in the mail very well. Sorry, Mom!
Maybe you can get Emily to make you a batch.
Morning Glory Muffins
Based on this recipe.
- 1 1/2 c. whole grain spelt flour
- 1/2 c. all purpose flour
- 2 tsp. Vietnamese cinnamon
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2/3 c. light brown sugar
- 1/2 c. canola oil
- 1/2 c. crushed pineapple, drained (save some juice)
- 3 tbsp. pineapple juice
- 1/2 c. unsweetened apple sauce
- 1 tsp. vanilla
- 2 medium carrots, grated
- 2/3 c. raisins
- 1/2 c. walnuts, chopped
Preheat oven to 350F. In a large bowl, combine flour, cinnamon, baking powder, baking soda, and salt. In a smaller bowl, combine the brown sugar, pineapple, pineapple juice, apple sauce, and vanilla. Add the wet ingredients to the dry ingredients and mix until combined. Fold in grated carrots, raisins, and chopped walnuts. Bake for about 20 minutes.
Quite possible my favorite muffins ever.
Happy Mother’s Day, Mom! I hope you’re having a beautiful day!






























































