I’ve started my 2nd semester of my program. I have more work, but somehow I’m
not as stressed, stressed and I will be proposing my prospectus and hopefully getting to teach in the fall.
My Aunt Annie introduced me to these muffins and gave me the original recipe. I love them. Not too sweet, only whole wheat, and they contain veggies, fruit, and protein. One regular sized muffin will keep me going for a good 4 hours. I’ve tweaked it to my own preferences.
Zen Morning Glory Muffins
1 c molasses
5 ½ c Whole Wheat Flour
2 T. Ground Cinnamon
2 T Ground Ginger
4 t. Baking Soda
2 t. Baking Powder
1 t. salt
1 ½ c Raisins/Cranberries
1 lb Peeled & Grated Carrots
2 cups dried Shredded Coconut, unsweetened
1 8 oz can crushed pineapple or 1 c. pineapple (frozen or fresh) blended til chunky
1-2 c nuts (I like raw pepitas/raw pumpkin and sunflower seeds)
1 ¼ cups Vegetable Oil
4 t. Vanilla Extract
1 Cup Almond/Soy/Traditional Milk (if you use almond or soy these are vegan)
6 T Ground Flax seed mixed with 1 Cup Water
If you are using a traditional blender rather than spice blender/coffee grinder to grind the flax seed add the water a little at a time until it reaches the same consistency as pudding then add all the water.
Just mix everything together and baked at 375 for about 20 minutes. If you want you can use cupcake liners if not just quickly spray each cup.
370 degrees F, 20 minutes or until toothpick comes out clean.
I frequently only make a half recipe (full recipe is ~ 50 muffins) and freeze the half of the pineapple. You can also freeze the muffins. If you want them first thing in the morning 30 sec in the microwave, depending on the strength of your microwave, and they are ready. I prefer to eat mine midday, and I’ve found that I can carry it around in my satchel and it will defrost to the perfect temperature.