changing the world one grain at a time

Morning Glory Muffins

Morning Glory Muffins

I have to say up front that the things they sell in most stores and call “muffins” are not muffins. They are nothing more than cake in a muffin shape and wrapper. Sweet, packed with chemicals, and not good for you. Yes they taste good, I mean who doesn’t like the lemon poppy seed cakes they sell disguised to look like a muffin. And I will admit that I love to use them in a trifle topped with whipped cream and pudding and fresh fruit. But ultimately they are not muffins.

Muffins should be tender, and with a hint of sweetness. A good muffin should be a culinary experience, each bite delighting the taste buds and leaving you wanting the next bite. And a good muffin, should be good for you. Really, if we are looking to replace breakfast on the run, that is just exactly what we need. A muffin packed with goodness, taste, and nutrition.

My muffins are whole grain, and honestly you can’t tell the difference. I often use Agave, and sometimes honey or pure maple syrup. I love adding nuts and fruit, and yes often times grated vegetables. Sometimes, I go the extra mile and top them with sugar crystals just to hit the taste buds with a little sweet. And when possible I eat them warm, dripping with butter.

For muffins most flours work, and I use a variety of flours for different textures and taste. For gluten free simply use a blend of ground gluten free grains (or your favorite gluten free flour). Coming soon to my grain store are both the WonderFlour and the GF WonderFlour that are perfect for muffins.

Muffins can be baked and frozen. The secret for freezing muffins is to freeze as soon as they are cool. Don’t wait a couple of day when you realize you made to many or you are tired of the ones you made.

The real trick of making muffins is not to over work the batter. It is not a cookie dough or a cake mix where mixing is essential, muffins come out tender when they are lightly mixed. That means that after you have creamed together the oils and sugars, etc when adding the flour do it lightly. It does not have to be totally mixed.

Muffins are a great snack and can be healthy and tasty at the same time. My morning glory muffins recipe is a perfect example of that. 

Enjoy your muffin adventure and enjoy the journey

-Chef Brad America’s Grain Guy

Morning Glory Muffins

This makes a large batch. Great for the freezer or to make into loafs for gifts.

  • 2 cup raisins
  • 8 cups spelt flour or any fresh ground whole grain flours
  • 2 cup cooked red quinoa
  • 2 cups maple syrup or 4 cups sugar or 2 cups agave
  • 2 tablespoons baking soda
  • 1 tablespoon baking powder
  • 2 tablespoons cinnamon
  • 2 teaspoons salt
  • 12 eggs
  • 8 cups grated carrots
  • 4 cups grated apples
  • 2 cups almonds, sliced
  • 2 cups coconut
  • 2 tablespoon vanilla 
  • 2 2/3 cups oil, coconut oil is great

Mix all dry ingredients together first. Mix all remaining ingredients in large bowl making sure to whip eggs first. Add dry ingredients together with wet making sure not to mix too much. Muffins are better if mixed lightly. Bake for 25 minutes in a 350 degree oven

Yield: 4 dozen muffins.

Please follow and like us:


2 thoughts on “Morning Glory Muffins”

  • I agree food should be healthy. Thanks for sharing the recipe. However, is there a way to substitute some eggs. 12 eggs seem a bit too much.

    • The recipe makes 4 dozen muffins. If you cut it in half (for 2 dozen muffins) it would only be 6 eggs. If you still feel that is to many you could add less and try increasing your liquids (such as the butter milk).

Leave a Reply

Your email address will not be published. Required fields are marked *