Gloriously Orange Muffins

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In case you haven’t noticed, I like making muffins. They were always in our home growing up: usually Mom would make a few dozen on a weekend and freeze them, and I would have them for breakfast before school. My mornings were populated by a parade of flavourful, interesting baked goods that were a much better than cereal: blueberry sunflower, orange bran, banana chocolate chip, apple cheddar, cherry pie, morning glory.

What a beautiful name for a muffin. My maternal grandparents had blue morning glories growing on an arch in their front garden, so every time I would eat one, I would think of the pleasant times I had spent at my grandparents’ house.

My family’s traditional morning glory muffin recipe contains crushed pineapple, but I am now allergic to pineapple. I’ve found a good sub in canned mandarine oranges. I have made several more changes to the recipe to reduce oil and sugar, but still kept it delicious. Because of the oranges and pumpkin, they’re a pretty shade of orange. Think of them as little suns to light up your mornings!

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Gloriously Orange Muffins

An original recipe by Agent Minty

Makes 12 large muffins.

Ingredients:

  • 2 cups white flour
  • 2 Tbsp white sugar
  • 2 Tbsp packed brown sugar
  • 2 tsp baking soda
  • pinch salt
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 240-280 mL can of mandarin orange segments, drained and roughly chopped
  • 1/2 cup chopped dates
  • 1/2 cup canned pureed pumpkin
  • 1 cup grated carrot
  • 1/2 cup chopped pecans
  • 1/4 cup canola oil
  • 3 Tbsp water
  • 1 Tbsp ground flax
  • 1/2 cup non-dairy milk
  • 1 tsp baking powder

Instructions: 

  1. Preheat over to 350F. Grease your muffin tin.
  2. Combine flour, sugars, baking soda, salt, and spices. Whisk to break up clumps.
  3. Combine dates, carrot, and pureed pumpkin.
  4. Allow to sit to rehydrate dates while carrots are grated.
  5. Add carrots, nuts, oil, water, flax, and milk to date mixture. Stir well.
  6. Add baking powder, stir quickly to combine, than add wet mixture to flour mix.
  7. Using a spatula, fold together until no dry pockets are left, but do not overmix.
  8. Divide between 12 well of muffin tin.
  9. Bake for 20-22 minutes, until an inserted toothpick comes out clean.
  10. Cool on a wire rack.

Nutrition Facts: Per Muffin: 172 Kcal, 4g fat, 15g sugars, 2g fibre, 3g protein, 54% RDA Vit. A.

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