A few weeks ago I took an impromptu trip to L.A. to visit some friends from the summer and more importantly pick up all the stuff I left there from camp. What I didn’t know at the time, was that L.A. happens to be the place where I could get all the Israeli foods my heart desires. And so when I came back to San Diego carting three jars of tahini, I should have known it would end up somehow on all of my meals.
I’ve been wanting to try morning glory muffins for quite some time and so when the idea popped into my head late on Saturday afternoon- with no plans, and all the ingredients- I thought I’d give it a shot. These muffins are seriously so good. I used Carol’s recipe as a basis (hers look much prettier than mine) and added some tweaks here and there. Instead of currants I used the traditional raisins, and I substituted some buckwheat flour and rolled oats for some of the flour. Additionally, I used coconut oil and Stonyfield yogurt.
The result? Let’s just say these muffins are out of this world good. So nourishing, and so appropriate for this autumn weather. Even though they have a lot going on- they still managed to be moist and fluffy, and the tahina maple drizzle is just the icing on the muffin (see what I did there?). This recipe ended up producing 18 muffins, and I’ll definitely be freezing them so I can just pop one out at a time for a breakfast treat. I mean, with the name “morning glory” you can’t really go wrong, right?
Morning Glory Muffins with Tahina Maple Glaze
Note: Grating the carrots takes some time, I ended up grating four carrots to get 2 cups. I suggest watching a tv show or listening to a podcast while doing this- but be careful! I ended up slicing a finger, too distracted by this hilarious show. Be warned.
Yield: 18 muffins
1/2 cup golden raisins
1 cup whole wheat flour
1/2 cup buckwheat flour
1/2 cup rolled oats
1/2 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups carrots, grated
1 large tart apple, peeled, cored, and grated
1/2 cup shredded coconut
1/2 cup finely chopped almonds
2 large organic eggs
1/2 cup coconut oil
2 teaspoons vanilla extract
1/4 cup tahini
1/4 cup maple syrup
Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin or line with cupcake papers.
Put the raisins in a small bowl and cover them with hot water; set aside to soak while you assemble the rest of the recipe. Whisk together the flours, oats, sugar, baking soda, spices and salt in a large mixing bowl. Stir in the carrots, apple, coconut and almonds.
In a separate bowl, beat together the eggs, coconut oil, yogurt and vanilla. Add to the flour mixture, and stir until evenly moistened. Drain the raisins, chop, and stir them in.
Scoop the batter evenly into the prepared muffin tin or cupcake papers. Bake the muffins until a toothpick inserted in the center comes out clean, 25 to 28 minutes. Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then remove and finish cooling on a rack.
*If you want to add the tahina-maple drizzle (which you totally should), just whisk together these two ingredients in a small bowl and drizzle over the muffins after they’ve cooled for five minutes.