I’ve got a lot of to-do lists accumulating these days; things to clean, places to go, cute cloths to buy, and recipes to make. The latter being the scariest of them all because it has been snowballing into a giant cluster. I have recipes in two different areas of my phone, multiple apps with different favorite lists and sticky notes strewn across many of my cookbooks. It’s a mess, but a work in progress. However, I’m glad I finally checked these muffins off of my list, and they were awesome too! There’s absolutely nothing more irritating than looking forward to a recipe and having it turn out to be a disaster. I had a meatball mishap a few months back that was a total total disappointment, and apparently I’m still not over.
We are not really breakfast people during the week. We grab something quick like a granola bar, or pretty much skip it all together. Bad, I know. But it was nice having these in the house for a quick breakfast to take out the door. I’m sure they would also be great to send with kids on the bus, or pack into a lunch box.
These will appear to be too full when you are spooning the batter into the pans, but I didn’t have any muffin casualties when I made them; they stayed nicely contained in their individual compartments.
Good Morning MuffinsSlightly adapted from Flour Bakery Cookbook Makes 12 to 16 standard size muffins 1/2 cup (27 grams) wheat bran 1/2 cup (118 grams) hot water 1 1/2 cups (200 grams) grated zucchini, about one small 1 cup (120 grams) apple peeled cored and chopped, about one apple 1/2 cup (80 grams) raisins 1/2 cup (50 grams) pecan halves, toasted and lightly chopped* 1/2 cup (60 grams) sweetened flaked coconut 1 1/2 cups (213 grams) unbleached all-purpose flour 3/4 cup (75 grams) old-fashioned rolled oats 2 teaspoons baking powder 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 2/3 cup (150 grams) packed light brown sugar 3 eggs 3/4 cup (165 grams) canola or vegetable oil 1 teaspoon vanilla extract
Position oven rack in the middle of the oven. Heat to 350 degrees F. Butter, grease or line muffin tins with liners.
In medium bowl, mix wheat bran and hot water until bran is completely moistened. Add zucchini, apples, raisins, pecans and coconut and mix well; set aside.
In a medium bowl, whisk flour, oats, baking powder, salt and cinnamon together; set aside.
In a stand mixer, with the whip attachment, beat eggs and sugar on medium speed 3 to 4 minutes or until thickened and lighten. Reduce mixer to low, and drizzle in the oil slowly, so as not to deflate any air that was added in the previous step. This should take about 1 minute, then mixing vanilla to incorporate. Remove bowl from stand mixer. Fold in wet ingredients until well combined. Fold in dry ingredients just until incorporated. Spoon into muffin tins, almost to the tops of the rims (they will look very full).
Bake for 35 to 45 minutes or until light golden brown, and the tops spring back when pressed in the middle. Cool in pans for 20 minutes then remove to wire rack to cool completely.
Store in air-tight container for up to three days.
* Please, please, please – toast those nuts! It makes such a world of difference. To toast, set oven to 350 degrees F and toast for 6 to 10 minutes until nuts are fragrant and golden brown.