Have you ever spent an entire dreary Sunday letting a pot of butternut squash soup simmer, only to be disappointed when a spoonful hits your tongue? Butternut squash is so good for you, but on its own in a soup? It’s Blahsville, population: your mouth, no matter how many varieties of herbs and spices you might add.
My people go crazy for this soup. Even the less vegetable-enthusiastic among them, like my husband, who only recently developed a food crush on squash, and my Dad, who couldn’t resist asking: “whadja put in this?” while pointing his spoon at a near empty bowl.
[Heart it? Keep reading.]
Okay, so 18 ingredients is a little ridiculous, especially for something like muffins, which are typically an uncomplicated baking matter.
But I couldn’t find a recipe that had everything I thought a morning glory muffin ought to have and things got a little crazy in my kitchen. 18 ingredients crazy.
I think all the peeling and grating is worth it, and may even make you grateful for another glorious spring morning on which to enjoy them. No promises.
Morning Glory Muffins
The Dry Ingredients | Add these to a large mixing bowl and blend:
- 1 cup flour
- 1 cup oatmeal
- 1/2 cup bran
- 2/3 cup brown sugar
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
The Wet Ingredients | Whisk these together in a medium mixing bowl:
- 2 eggs
- 1 cup plain yogurt
- 1/3 cup applesauce
- 1/3 cup diced pineapple
- 2 tsp. vanilla
Add the wet ingredients to the dry ingredients and stir until just combined.
The Add-Ins | Stir some or all of these into your gooey muffin mix.
- 1 tart apple, grated (I used a Granny Smith)
- 3 carrots, grated
- 1/4 cup raisins
- 1/4 cup dried cranberries
- 1/2 cup chopped pecans (optional)
- 1/2 cup coconut (optional)
Fill muffin tin with paper liners and scoop in your mix. Bake for 20 minutes at 350° C. Appropriately, you should get about 18 muffins from this mix. These seem to taste better as the days go on. Like, 18 ingredients better.