Richmond BC, Canada #richmondartgallerybc
This is something I make every couple of weeks so it is a comforting staple at our house. They freeze well to have on-hand for an easy, nourishing breakfast option, re-heated in the oven. I have made numerous substitutions based on what I happen to have on hand and/or to accommodate dietary limitations (eg gluten-free flours, nut-free, egg substitute) and they are always hearty and yummy with a cup of coffee (and maybe even a thin slice of cheddar).
BOWL 1 (large):
2 C. whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
Optional: 1/3 C ground flax, wheat germ or oats
BOWL 2 (med):
3 eggs
1/2 C brown sugar
1/3 C vegetable oil
1/3 C apple sauce (or crushed pineapple)
zest of 1 orange
1/3 C orange juice
1 tsp vanilla
ADD to Bowl 2:
2-3 large carrots, shredded
1 large green apple, cored and shredded
~1-1/5 C combined: shredded unsweetened coconut, raisins and your choice of chopped nuts (or pepitas)
Preheat oven to 425.
Prepare muffin tray (I grease and flour and add a bit of parchment paper at the bottom)
Whisk together Bowl 1 ingredients
Whisk together Bowl 2 ingredients
Add the shredded ingredients, raisins and nuts to Bowl 2. Stir to combine
Add Bowl 2 to Bowl 1. Stir to combine, and fill the muffin tray.
Set timer for 5 mins and when it goes off, reduce heat to 350.
Bake for ~30 mins or when a toothpick comes out clean(ish).
Let cool in the pan before removing to a rack.
