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Morning Glory Breakfast Bread

June 30, 2013

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

20130523 Morning Glory Bread

Then you will…

  1. 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.
  2. In a large mixing bowl, stir together the whole wheat flour, all-purpose flour, oats, brown sugar, baking soda and salt.
  3. Mix in the yogurt, egg, cinnamon and vanilla.
  4. Stir in the zucchini, carrot, apple, raisins and walnuts.
  5. Pour into prepared baking dish
  6. 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.
  7. Allow to cool completely on a wire rack before cutting and serving.
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One comment

  1. this looks really amazing. i’m going to try this next weekend!



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