From time to time I stumble across something deliciously out-of-the-ordinary. You might like it too.
Morning Glory Muffins
Here, by popular demand from the Christmas 2008 family rendezvous in Utah, are the muffins Gordon thrives on. He found the recipe in a Cooking Light magazine in July 2007. It was adapted by Charlotte Moore, M.D., from a recipe that has been around for a long time. Her recipe has been modified slightly by Gordon. It is not only delicious, but also so crammed full of healthy ingredients that your general well-being will be improved by simply reading the recipe!
- Cooking spray
- 1 c. whole wheat flour
- 1/2 c. all-purpose flour
- 1 c. regular oats
- 1/2 c. packed brown sugar
- 1 t. cinnamon
- 1 T. wheat bran
- 1 t. baking soda
- 1/4 t. salt
- 1 t. vanilla
- 1 c. plain fat-free yogurt
- 2 bananas
- 1 large egg
- 1 c. chopped pitted dates (about 20)
- 1 c. chopped walnuts
- 1 c. dried pineapple
(For fruits and nuts, you can substitute almost any dried fruits and pecans for walnuts. A 2 oz. or #16 ice cread dipper leveled off yeilds about 16 muffins and is much easier than spooning the dough into the muffin cups.)
- Preheat oven to 350 degrees.
- Place 16 or so muffin cup liners in muffin cups; coat liners and metal surrounds with cooking spray.
- Combine flours and next 6 ingredients (through salt) in a mixing bowl and mix to combine. In processor bowl, combine sliced bananas, yogurt, vanilla, and egg. Process until smooth, then pour into mixing bowl with dry ingredients and mix until just moist. Add chopped fruit and nuts and mix to combine. Spoon batter into prepared muffin cups. Bake at 350 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.