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!
Gloriously Orange Muffins
An original recipe by Agent Minty
Makes 12 large muffins.
- 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
- Preheat over to 350F. Grease your muffin tin.
- Combine flour, sugars, baking soda, salt, and spices. Whisk to break up clumps.
- Combine dates, carrot, and pureed pumpkin.
- Allow to sit to rehydrate dates while carrots are grated.
- Add carrots, nuts, oil, water, flax, and milk to date mixture. Stir well.
- Add baking powder, stir quickly to combine, than add wet mixture to flour mix.
- Using a spatula, fold together until no dry pockets are left, but do not overmix.
- Divide between 12 well of muffin tin.
- Bake for 20-22 minutes, until an inserted toothpick comes out clean.
- Cool on a wire rack.
Nutrition Facts: Per Muffin: 172 Kcal, 4g fat, 15g sugars, 2g fibre, 3g protein, 54% RDA Vit. A.