MORNING GLORY MUFFINS

My husband and I are sharing a New Year's Resolution that involves making sure he eats out less when he's in town working.  So, for the past week he has been munching his way through a batch of my oatmeal scones for breakfast.  To keep things from going stale, I made him some morning glory muffins today for his morning snacks that are always in his truck on the way into town.  I like this recipe because it sneaks  carrots, apples, nuts and dried fruits into us, and our taste buds are happy about it.  If I know him, he will probably drench these little babies in molasses just like he does the scones........

MORNING GLORY MUFFINS

(makes about 8 jumbo muffins or 16 small muffins)

3 cups organic whole wheat flour

2 tsp GMO and aluminum free baking powder

1 tsp baking soda

2 tsp organic cinnamon, ground

1/2 tsp sea salt

2 organic eggs

3/4 cup local honey

2/3 cup organic whole milk yogurt

1/2 cup organic vegetable oil

2 cups organic carrots (or zucchini or both), shredded

1 cup organic apples, peeled and grated

1/2 cup organic raisins, cranberries, goji berries, or dried cherries

1/2 cup organic nuts or seeds

1/2 cup organic unsweetened shredded coconut 

Method:  Grease or line muffin cups with paper.  Preheat oven to 350*.  In a large bowl, sift together the flour, baking powder, baking soda, and sea salt.  In another bowl, whisk together the eggs, honey, yogurt and oil.  Add wet ingredients to dry ingredients.  Stir in the carrot, apple, dried fruit, coconut and nuts.  Mix until a thick batter forms.  Spoon into prepared muffins cups and bake about 20-25 minutes.