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Wednesday, January 5, 2011

my take on Morning Glory muffins...


  • 1 1/2 cups whole wheat flour
  • 1/2 cup oats
  • 1 cup raw sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 cups spaghetti squash
  • 1 apple - peeled, cored, and chopped
  • 1 cup golden raisins
  • 1 cup of mango puree
  • 1 egg 2 egg whites
  • 1/2 cup cranberry-apple butter (or plain apple butter)
  • 1/4 cup apple sauce
  • 1 tablespoon honey
  • 2 tablespoons flax seeds
  • 2 tablespoons pumpkin seeds


  • Preheat oven to 375F. Lightly oil muffin cups, sprinkle with sugar.
  • In a medium bowl, whisk together eggs, egg whites, (cranberry)apple butter, apple sauce, mango puree and honey.
  • In a large bowl, stir together flour, oats, sugar, cinnamon, baking powder, baking soda and sea salt. Stir in spaghetti squash, apples and golden raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the muffin cups, filling them about 3/4 full.
  • Bake at 375F for 20 minutes, or until the tops are golden and spring back when lightly pressed.

Once cooled, top these sweeties with leftover cranberry sauce or 
cream cheese with jelly, serve with coffee or mulled wine, 
depending on what time of day... or what type of mood you find yourself in, 
add cocoa powder to the dry mixture to enhance the seasonal flavors (like the bite on the right)
and enjoy. 

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