Growing up, there was a coffee shop on the way to school. We sometimes convinced my mom to drive us and stop along the way, especially as we got a little older. We would order hot cocoa make with steamed milk and melted chocolate and sometimes a pastry. That was where I discovered Morning Glory muffins. They must be more of a New England thing, because I rarely find them outside of the state. I recently spotted some in D.C. and had to try my hand at some at-home batter. You could make this in muffin tins or in 2 loaf pans. I used a square 8×8-inch baking dish because I wanted something easy to transport.
You will need:
- 1 c whole wheat flour
- 1/2 c all-purpose flour
- 1 1/4 c old-fashioned oats
- 1 c brown sugar
- 2 t baking soda
- 1/4 t salt
- 12 oz plan yogurt
- 1 egg, lightly beaten
- 1 t cinnamon
- 1 t vanilla extract
- 1 c shredded zucchini, squeezed of excess liquid
- 1 c shredded carrot, squeezed of excess liquid
- 1 green apple, grated and squeezed to get rid of most of the liquid
- 1 c raisins
- 3/4 c chopped walnuts
Then you will…
- Preheat your oven to 350 degrees. Line your baking dish of choice (see above). Use muffin tin liners or use tinfoil in a square dish, lightly sprayed with nonstick cooking spray.
- In a large mixing bowl, stir together the whole wheat flour, all-purpose flour, oats, brown sugar, baking soda and salt.
- Mix in the yogurt, egg, cinnamon and vanilla.
- Stir in the zucchini, carrot, apple, raisins and walnuts.
- Pour into prepared baking dish
- Bake until cooked through and golden, about 25-30 minutes in the square pan. It will be a little shorter in muffin tins and longer in the loaf pans.
- Allow to cool completely on a wire rack before cutting and serving.