Thursday, February 27, 2014

Chai Spiced Morning Glory Muffins

Morning Glory Muffins are my favorite way to start off the day.  Or night!  I was so obsessed with having these on hand when I worked night shifts.   They are so long & tiring it was great to have something to look forward to.  I haven’t worked one in a while, but I still like making (& eating) these muffins! 

These muffins are nutritious & moist-all good qualities in a muffin.  It almost reminded me of a carrot cake, but better.  Adding chai to it was a total no brainer.  They mixed perfectly together!  Of course, if you don’t like chai (hard to imagine someone who doesn’t!) you can omit it out and still get a fantastic muffin.

Chai Spiced Morning Glory Muffins

Makes about 10-12 larger sized muffins, approx. 20-24 regular sized

INGREDIENTS

1 1/4 sugar
2 1/4 cups all-purpose flour
1 teaspoon cinnamon

¾ teaspoon cardamom

½ teaspoon ginger

½ teaspoon nutmeg

½ teaspoon cloves

2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup shredded, sweetened coconut
½ cup dried cranberries
1/2 cup coarsely chopped walnuts (optional)

3 eggs
3/4 cup vegetable oil
1 teaspoon vanilla
1 large apple, peeled and grated
1 cup (8oz) crushed pineapple, drained
2 cups grated carrots

DIRECTIONS

Preheat the oven to 350 degrees. Line two muffin pants with paper liners.

In a large bowl, whisk together the sugar, flour, cinnamon, cardamon, ginger, nutmeg, cloves,  baking soda and salt. Add in the coconut, cranberries, walnuts & stir to combine, then set aside.

In a large separate bowl, whisk together the eggs, oil & vanilla. Add in the grated apple, pineapple and carrots. Stir until well combined.

Add in the bowl of dry ingredients to the wet. Blend until fully incorporated. 

Scoop into prepared tins and fill liners until almost full.

Bake for 22-25 minutes, or until a toothpick is inserted in the center & comes out clean.

Source: minimally adapted from Glorious Treats