We are one week into our time on Kauai. It wasn't difficult to adjust to "island time" and figure out a bit of a pattern for our days - reading and milk with Blythe, breakfast, beach or other outdoor activity, lunch, nap (for Blythe), reading/e-mail/errands (D & R), afternoon activity, dinner, and bed. It's amazing how the days fill up, although I do still feel like we are on vacation instead of away for an indefinite period of time. We've joined the Hawaii library system, found the closest playground, purchased a surfboard, and met a few neighbors. Our friends from Boston have been staying at the adjacent hotel so we've actually been pretty social for the past week.
During one of Blythe's naps, I decided to bake the Morning Glory Muffins that have been tempting me since the recipe arrived in my inbox from the NY Times. I figured these would make for an easy beach snack and the ingredients reminded me of my all-time favorite Carrot & Quinoa Muffins. Rob looked skeptically at the ingredients as I mixed these up, but both he and Blythe declared these "delicious" and we've been snacking on them for the last two days. The coconut oil gives them a tropical flavor and the walnuts provide a nice crunch. As you can see from the photos, these have indeed proved to make an excellent beach treat.
Our kitchen here is fine but isn't set up for someone who really enjoys cooking and baking. I used disposable muffin tins and "shredded" the carrots in the blender. The apples I julienned by hand. Point being, you don't need to have a food processor or grater to make these (although it would be easier). The original recipe states the yield is 12 muffins, but I ended up with 16 because I didn't want to overflow each cup. From reviewing reader comments on the NYT, I also reduced the sugar to 1/2 cup (from 3/4 cup) as many reviewers recommended and the muffins are plenty sweet with less sugar.
Morning Glory Muffins
Adapted slightly from the NY Times
Yield = 16 muffins
- 1 cup/120 grams all-purpose flour
- ¾ cup/85 grams whole-wheat flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup/177 milliliters whole milk
- ½ cup/106 grams packed dark brown sugar
- 2 large eggs
- ¾ cup/90 grams shredded carrot (from 2 medium carrots)
- ½ cup/77 grams shredded apple (from 1 medium apple)
- ½ cup/57 grams unsweetened shredded coconut, toasted
- ¾ cup/90 grams finely chopped walnuts, toasted
- ¾ cup/112 grams raisins
- ½ cup/118 milliliters melted coconut oil
- Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners. You may have extra batter - I found that I needed to fill 16 muffin cups to use the batter without overflowing the cups.
- In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, 1/2 cup of the walnuts and 1/2 cup of the raisins into the wet mixture. Stir in the melted coconut oil.
- With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not over mix. Divide the batter evenly among the prepared cups. Fill each cup to the top but not so that it overflows. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.
- Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.