Morning Glory Muffin

Moving has been going well. The house is mostly unpacked at this point and my new job is going well. Our kitchen is still a little lacking (I don't remember what we were missing until I go to start making something and it's not there). Grocery shopping takes more time than I would like (not yet knowing the lay of he land) coming home from work takes more time than I thought (with the traffic) and we are much much busier than we thought.

It's still growing on me. I now work different hours than before and breakfast/dinner are both more complicated than they were before. Steve will also be at school a lot in the future, so it's going to take us a while to get back in the swing of cooking. I'm still not even there yet, and I enjoy cooking.

Now that I don't have lunch provided for me at work daily, I'm going to need to start packing my lunch on a regular basis. I also need to start making breakfast too. Really, it's just getting into my new routine.

Below is a recipe for Morning Glory Muffins that are great when frozen. They are a perfect breakfast on the go.

Ingredients

• 1 1/2 cup whole wheat flour
• 1/2 cup AP flour
• 1 cup brown sugar sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 2 cups peeled grated carrots
• 1 large granny smith apple, peeled, cored and grated
• 1/2 cup shredded coconut
• 1/2 cup chopped nuts (almonds, walnuts or pecans)
• 1/2 cup raisins, soaked in bourbon and hot water
• 3 eggs
• 1/3 cup vegetable oil 
• 1 mashed banana
• 2 tsp vanilla extract
• 1/4 cup orange juice

Directions

1. Soak raisins in bourbon and hot water until plump. Discard excess water. Preheat oven to 375 degrees.
2. Whisk together flour, sugar, baking soda, spices and salt. Add carrots, apple, coconut and nuts
3. In a separate bowl, mixed together mashed banana, oil, vanilla egg and juice. Add to flour mixture and mix until just evenly moistened. Fold in raisins
4. Pour into prepared muffin pan and bake about 25 minutes or until done.