Morning Glory Muffins

I was never a huge muffin fan growing up, but then everything changed. When I was pregnant, muffins became my absolute favorite food group. After every normal check-up I stopped by the Panera down the street for a Pumpkin Muffy, and a few days a week in the afternoon I opted for a low-fat blueberry muffin from Dunkin' Donuts. But I said yes to any muffin at any time. I don't consume quite as many muffins these days but my love for them hasn't waned a bit over the last four years.

I know muffins can get a bad rap as breakfast or even a snack food because there can be so much hidden sugar and fat, but these muffins are a bit on the healthier side. Muffins have become a rare brunch treat for me, but they can certainly be a more common breakfast given the right ingredients.

I first made these muffins about 8 years ago with the Tuesdays with Dorie blogging group, and have tweaked the recipe and made them many times since. I know, who tweaks a Dorie recipe? I felt there was a bit too much sugar, plus I like more whole wheat in my baked goods, and finally I upped the carrot substantially. Over the years as I've tested out Carrot Cake recipes and Oatmeal Raisin Cookie recipes (my husband's favorite cake and cookies, respectively) we've discovered that we do not care for cinnamon and vanilla extract paired together. I also prefer to give my cinnamon a little oomph with a slight hint of ginger, but nutmeg is also lovely with the right recipe.

I've since made these muffins several times for family and friends and they're always a big hit!

Morning Glory Muffins

adapted from Dorie Greenspan Baking From My Home To Yours

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat pastry flour

1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar
2 tbsp. molasses
2/3 cup canola oil
2 large eggs
3/4 cup milk
2 cups loosely packed shredded carrots
1/2 cup shredded unsweetened coconut flakes
1/2 cup raisins (or cranberries or a mix)
1/3 cup pecans, toasted and chopped

Preheat the oven to 375* degrees
Line 12 muffins tins with liners or grease if not using liners
In a medium bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt
Whisk to combine
In the bowl of a stand mixer combine sugar, molasses and canola oil
Add in the eggs and beat until incorporated
Add in the dry ingredients in two additions, alternately with the milk, mixing each addition just until incorporated
Mix in the shredded carrot
Using a rubber spatula, gently fold in the coconut, raisins/cranberries, and nuts.
Divide the batter evenly among the muffin cups
Bake for about 20 minutes, then remove the muffins to a wire rack to cool completely

Oasis Chickpea Salad

As I briefly mentioned in the post about our trek to Boise, we absolutely fell in love with Iowa City, IA. I have to say I was pretty shocked, sorry for judging you without getting to know you, Iowa! Ironically, JJ randomly said to me he was pretty bummed his residency program was in Boise, not Iowa City, and then I reminded him that he applied for one at the University of Iowa, which he had forgotten about! After realizing that, and thinking about 3 more days of travel, we were both extremely disappointed... but everyone kept telling us how great Boise is, so we tried to not dwell on it!

I spent some time planning our trip out to Boise, it was not a spontaneous affair. I mapped out mileage, strategically found cities the appropriate miles away from each other, front loaded the first two days a bit, booked pet friendly hotels with pools, found parks nearby, and even researched yelp and urbanspoon for restaurants that had good take-out. It was all printed out, hole punched, and put into my binder. As much as I would have liked to go as far as we could and stop when we felt like it, travelling with two cars, two dogs, and a toddler though some pretty desolate areas, being a planner worked in my favor!

When I researched restaurants in Iowa City, Oasis The Falafel Joint was top rated everywhere, and I knew there would be plenty of vegetarian options for us! I printed out the menu put it in my binder. That night when we were at the City Park, I pulled it out and called in our order to pick up on the way back to the hotel. I settled on Whole Wheat Pita, Baba Ganoush (one of Violet's favorites), Cucumber and Tomato Salad, Tabbouleh, Falafel and Chickpea Salad.

(our glamorous hotel spread)

I knew we'd love everything, but JJ and I both agreed that the Chickpea Salad was out of this world! He asked me to please recreate it as soon as we got to Boise. It tasted similar to my favorite butternut squash and chickpea salad, but much easier to prepare and summer-friendly! I made this along with a homemade baba ganoush (which, let me tell you, is difficult with no food processor or blender!), chopped tabbouleh salad and pita, and it was almost as good as the delicious meal we had from Oasis! 

Oasis Chickpea Salad

adapted from Oasis, The Falafel Joint

serves 4 as a side

1 large lemon, juiced

1/4 c. tahini, well stirred

kosher salt and black pepper

1 tsp. ground cumin

1/2 tsp. ground corriander

2 scallions, sliced thin (white and green part)

3 c. chickpeas (I use dried, canned is fine)

1/2 lb. carrots, shredded (3 large)

Add lemon juice, tahini, salt, pepper, cumin and coriander to a bowl, whisk well.

Toss in scallions, chickpeas and carrots, mix well to distribute dressing.

If salad is too dry, add a drizzle of olive oil.

Set aside for at least 30 minutes so flavors can develop, serve chilled to room temperature.