Pack it In Muffins

First, I finally got around to listening to a band that one of my best college friends recommended.  Have you heard of Mumford and Sons?  If this name is not ringing a clear note, stop everything and find “The Cave” on YouTube.  The band is coming to Portland in two weeks, but it is sold out. (Phooey, I hate being late to the party.)  More importantly, however, Josie was able to make a stop in Portland this weekend.  We discovered an amazing farmers’ market in Lake Oswego (pronounced oss-WE-go) where we had the real breakfast of champions.  Josie started with a big German sausage.  I went straight for the Belgian waffles with “sugar pearls” in the middle and smothered in Nutella.  Then we sampled peppermint-flavored chocolate sauce, fruit slices, and watched the world’s most adorable child carry an over-sized bunch of sunflowers to her mother.  Next, we sampled a French-style chocolate croissant.  We finished up with the tastiest kettle corn I’ve ever had– and I am picky about my popcorn.  The vendor gave us a bonus bag, so we walked away with full tummies and big smiles.  However, the food fest was not nearly over.  We cooked a gourmet feast of a lunch (I’ll let Josie blog about this one), and then I went out to dinner downtown, at Dragonfish. Somewhere in between the farmers’ market and a movie, we managed to make these muffins. They pack in about as many ingredients as we did different foods.  Don’t worry, the tastes all come together!

–Little Ms. Muffin

Glorious Morning

1 ½ cups sugar
2 ½ cups flour
1 tablespoon ground cinnamon
½ tsp all-spice
2 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup coconut flakes
1 large peeled and grated apple
1 cup crushed and drained pineapple
2 cups grated sweet carrots
½ cup chopped walnuts (optional)
3 eggs
1 cup vegetable oil
1 tsp. vanilla
1) Preheat the oven to 350 degrees and grease and flour two muffin tins.

2) Whisk together the sugar, flour, cinnamon, allspice, baking soda, salt, and baking powder.

3) Stir in the coconut, apple, pineapple, carrots, nuts (if desired).

4) In a separate bowl, mix together the eggs, oil, and vanilla.  Add them to the other ingredients and mix thoroughly.

5) Fill the muffin cups about ¾ of the way to the rim and bake for 35 minutes.  Allow the muffins to stay in the hot pan after baking, about ten minutes before removing to cool.
**Recipe yields two-dozen muffins.


One Response to “Pack it In Muffins”

  1. Emily Says:

    Not ONLY did I get a shout out in relation to the amazing and wonderful Mumford and Sons, but these muffins look awesome. Love you to pieces! Hope you girls continue having lots of fun!

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