It’s not often you meet a human being who makes you feel instantly good about yourself. Whose presence radiates a warmth that can’t help but seep its way into your heart. Andie Mitchell is one of those people.
I met Andie in person earlier this year at the Better Blog Retreat, but I had known her and her blog long before then. Andie is a multi-talented lady. Her accomplishments include not only her wildly successful blog, but also the memoir It Was Me All Along, an emotional account of her life journey surrounding food, and now this absolutely stunning cookbook, Eating In The Middle.
When Andie asked me to share a recipe from Eating In The Middle, I jumped at the opportunity. I knew the book would be filled with delicious recipes, captivating stories, and some seriously enviable photography. Andie calls the book “a mostly wholesome cookbook,” abiding by Andie’s philosophy on eating: almost all healthy, with a little bit of indulgence. As it should be.
These Morning Glory Muffins were from the breakfast section of the book. They’re chock full of carrots, coconut, pineapple, and raisins, and are made with whole wheat flour for a little added fiber. AKA healthy muffins packed with flavor.
How to make morning glory muffins
This morning glory muffin recipe takes just 10 minutes of prep and 20 minutes in the oven. Before starting in on the batter, line the muffin tins so they’re ready when you need them. Then, whisk together the dry ingredients in a large bowl (you’ll need flour, sugar, baking soda, baking powder, cinnamon, and salt for this healthy muffin recipe).
In the bowl of a standing mixer, beat the oil, eggs, and pineapple until just combined. Add the flour mixture to the wet ingredients, and then fold in the carrots, raisins, and coconut with a spatula. Scoop out the muffin batter into the prepared muffin tins and fill until about 3/4 full. You don’t want to overfill the muffin tins, otherwise the muffins are likely to make a mess in the oven!
Enjoy these muffins as is, or smear a little butter or jam on top. You can also freeze these morning glory muffins; let them cool completely, then pop them into a freezer baggie. They’ll last for up to 3 months this way!
Next time you’re at the bookstore, be sure to wander over to the cookbook section and grab a copy of Eating In The Middle. It’s a book you’ll be able to cook from for weeknight meals, lunches, Sunday desserts, and everything in between.
Love you, Andie! Congratulations!Print
Morning Glory Muffins
- Yield: 18 muffins 1x
- 2 1/4 cups whole-wheat flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 cup vegetable oil
- 3 large eggs
- 8 ounces crushed pineapple
- 3 large carrots, shredded (about 1 1/2 cups)
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
- Preheat oven to 350°F. Line 18 standard muffin tin cups with paper liners.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and pineapple. Add the flour mixture and beat until just combined. Using a spatula, stir in the carrots, raisins, and coconut. Scoop the batter into the prepared muffin cups, filling each three-quarters full.
- Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins to a wire rack and let cool. Serve warm or at room temperature.