Cooking With Permjit K. Sandhu

With the summer gardening peak season and a bountiful supply of fruits and vegetables from the garden, to the chilly autumn season approaching, these Morning Glory Muffins are full of heart-healthy vegetables. This was the last of the colourful carrots and zucchini from our garden that my husband had brought into the kitchen. I had many thoughts of what I should make from this vibrant array of vegetables besides steaming them for a meal. So I decided to make my Morning Glory Muffins. There is nothing more satisfying than having a cosmic experience eating these scrumptious, delicious Morning Glory Muffins which are filled with mega-healthy vegetables.

 

The shredded zucchini, apple, and carrots add moisture to this recipe, while the raisins add more natural sweetness. The walnuts add that crunch factor and are high in antioxidants.

 

I am using canola oil which is a good source of vitamin E and K, and is packed with Omega-3 and 6 healthy fatty acids. I like to see the tiny flecks of green from the zucchini and apple in the muffin after it is baked along with orange from the carrots. These muffins are very colourful.

 

In preparation, I like to grate the vegetables with a box grater using the large hole side. You do not need to peel the zucchini before grating it.

 

Simply wash the zucchini well, cut off the ends, and grate it.  Squeeze out the excess moisture from the grated zucchini using a cheesecloth or just use your hands over a sieve. (Excess moisture in the batter will cause the muffins to collapse).

 

Leave the grated zucchini to the side while you grate the carrots and apple.

 

For the apple, I used Granny Smith. Wash, core, and grate the apple. I left the peel on the apple for texture.

 

To ensure a batch of light and fluffy muffins, pour the wet ingredients into the dry ingredients, and mix until just combined and no dry flour is visible. Do not over-mix. Over-mixing will create a tough texture.

 

 

Recipe For Morning Glory Muffins

> 2 cups All-Purpose flour

> 1 1/4 cups granulated sugar

> 2 teaspoons baking soda

> 2 teaspoons ground cinnamon

> 1/2 teaspoon salt

> 1/2 cup unsweetened flaked coconut

> 2 cups grated carrots

> 1 cup grated zucchini

> 1 cup grated apple (Granny Smith)

> 1/2 cup raisins

> 1/2 cup chopped walnuts

> 3 eggs

> 1 cup canola oil (or vegetable oil)

> 2 teaspoons vanilla extract

 

 

Directions:

1) Line 18 muffin cups with paper liners or lightly grease each muffin cup with butter, oil, or cooking spray.

2) Position the oven rack in the center of the oven and preheat oven to 350 degrees F (175degrees C ).

3) In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, and flaked coconut.

4) Stir in carrots, zucchini, apple, raisins, and walnuts. Mix together and set aside.

5) In a medium size bowl, combine eggs, oil, and vanilla. Whisk together for one minute.

6) Add the wet ingredients into the dry ingredients and mix until just combined. Do not over-mix.

7) Spoon the batter to fill each muffin cup 2/3 full.

8) Bake at 350 degrees F (175 degrees C) for 25 minutes.

9) Check with a toothpick inserted in the center of the muffin–if the toothpick comes out clean, the muffins are fully baked.

10) Allow muffins to cool in the pan for five minutes. Then remove muffins and allow them to cool completely on a cooling rack.

Yields 18 Standard size muffins.

Enjoy these Morning Glory Muffins with a cup of coffee, tea, milk, or a beverage of your choice. You can also freeze these muffins in an airtight container.