My ever glorious morning glory muffin

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I found this recipe in an old issue of Canadian House & Garden magazine and since the first batch I baked, I could not stop thinking of these muffins every time I sip my coffee in a lazy and sunny Sunday morning. Or in any other day, actually. Perfection.

The story behind is that this recipe is one of the signature muffins from chef Debbie Parker at the High level Diner – Edmonton AB, Canada.

For me, the magic about this muffin is the perfect combination of fruity flavors: bananas, almonds, walnuts, coconut, my ever favorite, raisins and a hint of orange. It is an explosion of hearty goods baked with a smart mix of whole wheat flour, wheat bran and all-purpose flour, for a more than satisfying breakfast or snack. And yes, super healthy.

It has 2 layers, so the crunchy topping is quite the hit here. Not too sweet but sweet enough, dense but yet moist.

I did substitute sugars by sweeteners to make it diabetes friendly, as usual, for my husband, but the recipe below follows the original.

Great recipe to get us started in the cooling temperatures waiting for us in this fall!

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Orange nut Muffin

12 large muffins or 18 small ones

Muffins
1 cup natural wheat bran
2/3 whole wheat flour
1 1/3 cup all-purpose flour
1/4 cup brown sugar
1 1/2 tsp baking soda
3 medium bananas, mashed
3 eggs, beaten
1 tbs molasses
1/2 cup melted butter
zest and juice from 1 large orange

Topping
1 cup chopped walnuts
1/2 cup shredded coconut
1/2 cup silvered almonds
1/2 cup granulated sugar
1/2 cup breadcrumbs
2 1/2 tbs raisins or currants
2 eggs
1/4 cup vegetable oil

Pre heat oven to 350 F. In a large mixing bowl combine wheat bran, flours, brown sugar and baking soda. Sir until well combined. Add bananas and mash well to remove any lumps. Add beaten eggs, molasses, butter, orange juice and zest and mix until batter is smooth and well combined.
In a medium size bowl, combine all topping ingredients except eggs and oil. Stir to combine. Add eggs and oil and stir again.
Pour batter evenly into the prepared baking cups (12 large or 18 small).
Top with nut mixture, spreading evenly among all muffins.
Bake for 30 min. Check after 5 min and push all fallen topping back onto the top of the muffins.

Enjoy and thanks for stopping by!

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