It’s probably about time that I shared a recipe with you guys that isn’t a cake. Or a cupcake. Or something else completely loaded with sugar and absolutely terrible for you. I mean, the things I make are always good for your soul, right? So that counts for something at least. Here’s something you can feel slightly less guilty about eating for breakfast though.
I guess they’re basically morning glory muffins. I didn’t put any dried fruit in mine though, because raisins are not my friend and I did not have any currants or anything else of the like. I also just put whatever the hell I had in the crumble, which for me was sunflower seeds, hemp hearts, flax seeds, chia seeds, and coconut. This recipe is adapted from the Ottolenghi cookbook and is hella tasty and makes you feel like you’re eating something healthy. We like that kind of thing, right? I know I do.
Confession: I absolutely fucking hate grating things by hand. I’ve been so spoiled in my places of employment with awesome food processors and the ever-so-lovely robot coupe that if a recipe calls for something grated and I’m at home, I probably won’t make it. I mean, yes, I have a food processor with the grating attachment and a grater attachment for my kitchen aid, but I’m kind of a lazy person and getting all that shit set up is not worth it for shredding a measly 200g of something.
Today I said, “Tara stop being a dick and grate the fucking carrots and apples by hand like some commoner, because Mom wants these muffins and she’s a special lady”. So I did it. I also may have slightly shredded a few of my fingers. That’s okay. It’s no big.
Carrot & Apple Muffins, with a hella tasty crumble topping.
Makes 12 big muffies. (adapted slightly from Ottolenghi)
300g all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
160ml canola or vegetable oil
2 teaspoons vanilla extract
220g grated carrots
200g grated granny smith apples
100g chopped pecans
100g dried currants or yucky raisins
75g shredded coconut
50g soft butter
25g brown sugar
75g rolled oats
15g sunflower seeds
25g pumpkin seeds
15g poppy seeds
50g maple syrup
Combine all crumble ingredients in a bowl and mix with your fingers until it looks like, well, a crumble. Set this bitch aside.
Preheat your oven to 350F. Place 12 paper muffin cups into a muffin pan. Yup, mmmm-hmmm.
In a stand mixer with the whisk attachment, whip the eggs and sugar on medium-high speed until pale and thick. Drizzle in the oil and vanilla and mix until combined. Fold in the grated apple and carrot with a super cool spatula. Mine has a cupcake on it. Add all the dry ingredients and fold those in as well until all happy and combined. Divide the batter between the 12 muffin cups. You might have a bit of extra batter, I totally did. So I baked off 3 little baby muffins separately. Snacks. For testing. Divide the crumble amongst the muf-funs (see what I did there), and gently throw those babies into the oven.
Set your timer for about 25 minutes. Rotate them when the timer goes off, and bake them for another 5-10 minutes, or until they are golden brown and you can gently poke them with your finger and it springs back, and they look like this muffin:
It’s so golden and perfect. You should probably eat it.