since i have had no time after work this week to do anything, i literally was that crazy lady running around the grocery store this morning in sweatpants, uggs and a patagonia on. luckily for me there aren't too many people at the grocery store at 8 am on a friday. in full disclosure, i hadn't brushed my teeth or hair yet. i was a MESS. but hey i didn't see anyone i know so hopefully it will go unnoticed.
anyway, since we have a busy weekend in store for us, i did have the opportunity to bake this amazing recipe i got over at some morning glory muffins from can you stay for dinner? (if you have never checked out andie's blog, do yourself a favor and do).
muffins are the perfect grab and go meal in the morning and these muffins pack in everything you need to stay energized all morning. and they are healthy. enough said. enjoy!
Morning Glory Muffins.
Serves: 12 large muffins.
2¼ cups all-purpose flour
2/3 cup sugar
1½ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
½ cup vegetable oil
3 large eggs
1 (8-ounce) can crushed pineapple (including juices)
1½ cups shredded carrots (2-3 medium)
½ cup raisins
½ cup sweetened shredded coconut
½ cup walnuts
1. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with paper cups.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, cinnamon, and salt. white chocolate chips with half-and-half, stirring occasionally until smooth.
3. In a separate bowl, beat together oil, eggs, and pineapple (including pineapple can juices). Stir egg mixture into the flour mixture, just until combined.
4. Stir in the carrot, raisins, coconut, and walnuts. Scoop batter into prepared muffin cups.
5. Bake in preheated oven for about 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
if your grocery store does not carry chocolate cookie crumbs, like my local giant, buy two premade chocolate graham cracker pie crusts. the crust will easily pop out of the aluminium pie pan into your mixing bowl.