This recipe is a knock-off of my favorite bakery muffin, made by the bakers at Macrina in Seattle. They make luscious desserts, killer sandwiches, the tastiest bread in Seattle, if not on the planet, but whenever I make it in there, I find myself ordering the same thing: morning glory muffins. If it weren't for the trek out in the rain to get to them, and for my pocket book, and, well, for the satisfaction of mixing something up with my own two hands and smelling its sweet smells wafting from my oven and filling my house with cinnamony goodness, or for having a big stash of them in my freezer, then I would be perfectly content to just let the bakery provide them to me. But I'm not content. So yesterday, I made my own. And while they weren't as good as a Macrina muffin, they held their own. Be sure to dice, and not grate, your apple. That way the juices save themselves for you, popping open and streaming out when you chew. A delightful eating experience.
Morning Glory Muffins 1 cup white flour 1 cup whole wheat flour 3/4 cup white sugar 1/2 cup brown sugar 3/4 teaspoon baking soda 1 1/2 teaspoon baking powder 3/4 teaspoon salt 1 1/2 teaspoons ground cinnamon 3 large eggs 2 cups grated carrot 2 small apples, cored, peeled and diced 1/2 cup apple sauce 3/4 cup vegetable oil
Preheat oven to 350 degrees. Grease muffin tin with cooking spray.
Whisk first 8 ingredients (through cinnamon) together in a large bowl and set aside.
In a separate bowl, whisk the eggs and oil together, then add the grated carrot, apples, apple sauce and oil. Pour the wet ingredients in with the flour mixture and stir until just combined.
Fill muffin cups about 3/4 full. Bake for 20-25 minutes until a toothpick inserted into the center of the muffins comes out clean.
Remove from the oven, let stand a few minutes and then place on a wire rack to cool.