Every month, my husband and I spend at least $200 on our morning coffee on our way to work.
That is $2400 a year!
I am only confessing because of the new Keurig machine at work.
It got me thinking....
Imagine the cookbooks I could buy with that money!!!
So that got me thinking about "breakfastie" morning treats like bagels, croissants and muffins. After all, I am going to need something wonderful to nibble with my office java right?
It is -25 in Toronto right now with a big storm supposed to hit this evening bringing with it 20 to 30 cm of snow. I am craving sunshine and citrus and pina coladas. Lots and lots of pina coladas! Since I am not heading to the airport right now for a flight to the tropics, let's make Morning Glory muffins Dear Reader. The coconut and pineapple will inspire sunny thoughts as we shovel the driveway. Ok - probably not. Work with me here! Either way, these are moist and delicious and will make our morning cheerier - snow or no snow.
Morning Glory Muffins
2 1/2 cups all purpose flour
1 1/4 cups sugar
3 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
3/4 cup applesauce
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups grated carrots
1 medium sized Granny Smith apple, peeled and grated
1 8 oz can crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup golden raisins
1/2 cup chopped walnuts, if you like
Preheat oven to 350 degrees.
Combine the flour, sugar, cinnamon, baking soda and salt in a large bowl. Set aside.
In another bowl, beat the three eggs. Add the applesauce, oil and vanilla and stir until well combined. Next, add the carrots, raisins, apple, coconut, pineapple and nuts, if using.
Next, add the dry ingredient mixture to the wet ingredients and stir together until well combined.
Line 2 muffin pans with pretty cupcake liners and fill each until 3/4 full. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes and then allow to cool completely on wire racks.