Morning Glory Muffins

I started making Morning Glory Muffins so I would have a healthy snack on hand to get me through the day. I wanted something that tasted good but also had nutritional value. These muffins taste great, and really help get you through that afternoon slump without feeling like you just ruined your next meal.

There are a LOT of ingredients in these muffins! But don’t let that scare you away. Once you have everything shredded and chopped, it’ll be ready in less than 30 minutes. Pro tip – a food processor will make really quick work of the shredding. Just use your shredding attachment for the carrots and apple.

Don’t feel limited by the specific ingredients I used. Don’t like raisins? Use your favorite dried fruit instead! Don’t have pecans and sunflower seeds? Replace them with 3/4-1 cup of your favorite nuts and seeds. The coconut can be omitted if that’s not your thing. Make this recipe your own!

If you don’t have two muffin tins, the last 3 muffins can be put into your favorite mini pan. I always put 3 oz by volume (or 6 tablespoons) of batter into each muffin cup – this fills the cup most of the way and gives a nicely domed muffin. Then I will either put the remaining 9 oz (18 tablespoons) of batter into a mini loaf pan, or put 4.5 oz (9 tablespoons) into two smaller cake pans. They will probably take a few extra minutes to cook. You could also go the opposite direction and make mini muffins with the remaining batter – they will take much less time to cook so keep an eye on them. I get 3 oz by using a a large ice cream scoop and a medium cookie scoop. If you don’t have those tools, just fill up the muffin cup most of the way!

The muffins, regardless of shape or size, will be ready when they are lightly golden brown and spring back when pressed lightly.

* Note: Fun
fact – the sunflower seeds may turn green in these muffins. This is just due to
the chlorophyll in the seeds reacting with the baking soda in the recipe. It is
perfectly safe to eat, just a little unsightly!

Ingredients:

½ cup raisins

½ cup granulated sugar

¼ cup brown sugar, packed

1 cup whole wheat flour

1 ¼ cups all purpose flour

1 ½ tsp baking soda

½ tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

½ tsp salt

2 cups shredded carrots

1 medium apple, peeled and shredded

½ cup sweetened shredded coconut

½ cup chopped toasted pecans

1/3 cup sunflower seeds (shelled)

3 eggs

½ cup vegetable oil

2 tsp vanilla extract

8 oz can of crushed pineapple in juice, NOT drained

Directions:

Cover raisins with hot water, let them soak while you are
preparing everything else.

Preheat oven to 350 F and lightly grease muffin tins.

Mix sugars, flours, baking soda, baking powder, spices and
salt in a large bowl.

Stir together carrots, apple, coconut, pecans and sunflower
seeds in a medium bowl.

Beat together eggs, oil, vanilla and pineapple in a medium
bowl (easiest in a large liquid measuring cup with a spout). 

 

Add oil mixture to flour mixture and stir until just
combined.

Drain the raisins well.

Fold in carrot mixture and raisins.

Evenly divide between 15 muffin cups (or 12 muffin cups and
1 mini loaf pan).

Bake for 18-20 minutes, or until lightly browned and
toothpick comes out clean.

Remove muffins, and let cool completely on a wire rack. 

Cheesecake Ice Cream with Blueberry Lime Swirl

I went to look up the recipe for this ice cream, and realized that it was hidden in a post featuring a different recipe, one I didn’t even like all that much. This ice cream is so fantastic it deserves the spotlight!

I’ve made a lot of homemade ice cream recipes, and this is by far my favorite. It is super creamy, even after being in the freezer for weeks. But let’s be real, it never lasts that long!

Many of the times I make this I don’t get true swirls. You need to wait as long as possible before adding the blueberry mixture to the ice cream machine, and then turn it off after just a few spins, otherwise it will incorporate into the ice cream fully and you will get blue ice cream. It does taste exactly the same so don’t worry about it too much. If you are set on getting the swirls, you can even layer it in the container and swirl by hand before putting in the freezer. It is pretty sot when it is first made, so I recommend making it at least a few hours before you want to serve it.

Recipe: Blueberry Lime Cheesecake Ice Cream

Ingredients:
1 cup blueberries, fresh or frozen
3/4 cup sugar
3 tbsp lime juice
1 tbsp lime zest
1/4 cup water
1 tbsp corn starch
4 oz cream cheese, room temperature
1 cup sugar
1 large egg, room temperature
1/2 tsp vanilla extract
1 1/2 cups whole milk, divided
2 tsp lime zest
3/4 cup heavy cream

Directions:
Combine the blueberries, 3/4 cup sugar, lime juice, and 1 tbsp lime zest in a small pot. Whisk together the water and cornstarch, and add to the pot. Turn the heat onto medium and let simmer until thickened, about 10-12 minutes. Let cool completely.

Beat together the cream cheese and 1 cup sugar until fluffy and smooth. Add the egg and vanilla, mix until creamy and set aside.

Bring 3/4 cup of the milk to a boil over medium-low heat. Remove from the heat and add 1/4 cup of the milk to the cream cheese mixture and mix until combined and smooth. Continue with another 1/4 cup at a time of the milk, and then add the entire mixture back to the pan.

Stir over medium-low heat until thickened slightly. Remove from heat, strain mixture, and let cool completely.

(Everything works best if all of your ingredients are really cold, so put in the fridge to cool if possible)

Combine the zest, heavy cream, remaining milk, and cream cheese mixture together. Pour into your ice cream machine and freeze according to manufacturer’s instructions.

* I use this ice cream machine and really like it

Cuisinart ICE-30R Pure Indulgence Frozen Yogurt Sorbet & Ice Cream Maker, 2 quart, Brushed Metal/Red

When ice cream is thickened and finished freezing, slowly pour in the blueberry lime syrup and let swirl a few times in the machine before turning off. (Or create layers in a container, then swirl with a knife a few times.)