Tuesday, November 9, 2010

Morning Glory China Muffins

We're flying to China tomorrow for a week! China is strongly on our hearts and we are excited for our first time in Asia. We have many friends from China so it will be incredible to share out experience with them after hearing so much about it. The main purpose for the trip is so Ryan can attend a KAUST sponsored academic conference on sustainable infrastructures. After that we will go to the mountains of China for a much needed break from the desert and sight-seeing. We will miss out on the Great Wall this time, but that just gives us more incentive to go back again!

Here's how the Decker's traveling relationship usually works: Ryan plans the trips, itinerary, finds fun places to see and works out details while I, Carly, plan the snacks! This is an important task that I do not take lightly! So for China, the main snack attraction is...

Morning Glory Muffins!!


1 cup evaporated sugar cane (or regular sugar)

2 1/4 cups whole wheat flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

1/2 cup shredded, sweetened coconut

3/4 cup organic Raisins

1 large organic granny smith apple, peeled and grated

1 cup (8 ounces) crushed pineapple, drained

2 cups grated organic carrots

1/2 cup coarsely chopped pecans or walnuts

3 large eggs

1 cup vegetable oil (or substitute with applesauce)

1 teaspoon pure vanilla extract

Position a rack in the lower third of the oven and preheat to 350 degrees F.
Sift or whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, raisins, apple, pineapple, carrots, and nuts, and stir to combine.
In a separate bowl, whisk the eggs with the oil and vanilla. Pour into the bowl with the dry ingredients and blend well.
Spoon the batter into a buttered muffin tins, filling each to the brim. Bake for 25-35 minutes or until a toothpick inserted into the middle comes out clean. Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.

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