Morning Glorious Muffins

This morning I was hungry for muffins.  I debated between blueberry and these “glorious” muffins.  These won the debate.  I did hesitate because of the number of ingredients it takes to make these muffins but then I thought about how good they tasted.  Don’t let the ingredient list scare you, they are worth it.

It is 6:15 a.m. and very dark outside yet so there is no daylight to help me out with the pictures so bear with me here. 
These are the ingredients you will need:  flour, sugar, baking soda, cinnamon, salt, eggs, olive oil, applesauce, vanilla, carrots, apples, coconut, raisins, craisins and pecans.  Did the list scare you?

In a large bowl, combine 2 cups flour (I used whole wheat for one of the cups), 3/4 cup sugar, 2 tsp baking soda, 2 tsp cinnamon and 1/2 tsp salt.  Mix this up until combined.

In a separate bowl add 3 eggs, 1/2 cup olive oil, 1/2 cup applesauce and 1/2 tsp vanilla.  Whisk this together until well combined.

Now you will need 1 1/2 cups shredded carrots, 1 1/2 cups shredded apples, 3/4 cup coconut, 1/2 cup raisins and 1/2 cup craisins. 

Mix this all together.

Pour the mixture into the dry ingredients and stir just until combined. 

Add 1/2 cup chopped pecans.

The batter will be very thick.

Scoop into greased muffin tins.

I like to sprinkle a little raw sugar on the tops.  Bake in a 400 degree oven for 20 minutes.  Remove muffins from pan and cool on wire racks.


MORNING GLORIOUS MUFFINS
2 cups flour
3/4 cup sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs
1/2 cup olive oil
1/2 cup applesauce
1/2 tsp vanilla
1 1/2 cups shredded carrots
1 1/2 cups shredded apples
3/4 cup coconut
1/2 cup raisins
1/2 cup craisins
1/2 cup chopped pecans
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl.  In another bowl whisk together the  eggs, oil, applesauce and vanilla.  Add the carrots, apples, coconut, raisins and craisins to the egg mixture.  Mix well. Add to dry ingredients and stir just until moistened.  Stir in the pecans.   Bake at 400 degrees for 20 minutes.  Makes 18 muffins.

 Come boldly to the throne of our gracious God!  There you will receive His mercy, and you will find grace to help when you need it most.  Hebrews 4:116

CRUSTY FRENCH BREAD

This bread is great with spaghetti, lasagna or anything really. I like to make the dough in the bread machine and then shape it and bake on a stone.

Ingredients: water, olive oil, sugar, salt, egg, flour, yeast. And of course an assistant if you have one available.

Pour 1 1/2 cups water into breadmaker pan.

2 Tablespoons of oil

2 Tablespoons sugar

2 teaspoons salt

And one beaten egg. No picture for that but check out the video on Poyda Postings of Hannah beating the egg to the tune of Twinkle Little Star.

4 1/2 cups of flour, you may need to add another 1/2 cup or so if your dough is sticky

And finally 1 Tablespoon of yeast

Put the pan into the breadmaker and set on the dough setting. You'll have to watch it for about the first ten minutes and add flour if your dough is sticky.

The dough setting on my machine takes an hour and a half and this is what it looks like when I take it out.

Remove it from the pan and work it a little on the counter to get the air out

Now shape it into a long shape, this one is about 14 inches long and 4 inches wide. It could be longer but my baking stone isn't long enough

Place it on the baking stone or sheet.

Now we cover it with a preferably clean towel and let it rise until almost doubled in size. When the girls were little they always said the dough was sleeping and thats why I had to cover it.

Now beat an egg white and 1 tsp of cold water

Spread this over the dough. This is what gives it a nice gloss and crunchy crust.

Get yourself a nice serrated edge knife

And make diagonal cuts across the top. Bake in a preheated 375 degree oven for 25 minutes or until crust is golden brown.

Yummy!!!!!!!!!!

CRUSTY FRENCH BREAD

1 1/2 cups water

2 T olive oil

2 T sugar

2 tsp salt

1 beaten egg

4 1/2 - 5 cups flour

1 T yeast

Put ingredients into breadmaker in order given. Set to dough setting. Remove dough and shape into long loaf. Let rise until doubled. Brush dough with a beaten egg white and 1 tsp cold water. Make diagonal slices across top of loaf. Bake at 375 degrees for 25 minutes.

There's a young boy here with five barley loaves and two fish. John 6:9

BLUEBERRY/RASPBERRY MUFFINS

Requested by: Tabitha

Tabitha has been here the past week and is feeling the nausea of morning sickness and the cravings. Last night she so wanted blueberry muffins and no one was willing to make them, although Andy did volunteer to go into town to buy her one. So this morning I made her muffins and she helped out by taking the pictures for me. She was excited about helping me do a blog and took pictures of everything, needless to say I had to eliminate about half her pictures. She did a great job, don't you think?

Here's the ingredients you will need, flour, oatmeal or oat bran, flax seed, sugar, baking powder, milk, olive oil, eggs, blueberries, raspberries.

Start out by measuring 2 cups of flour and 1 cup sugar

This recipe calls for 1 1/4 cups of oat bran. But since I don't have any on hand I'm using 1 cup of whole oatmeal (that's the regular, not quick-cook). I add 2 Tablespoons of flax seed to that and grind it up until it looks like a flour.

If you don't have one of these wonderful gadgets, you don't know what you are missing. I use mine evey day for something. I wore the first one out and had to go buy another. They work great for pureeing veggies for baby food. Just ask Chloe!

See how nice it grinds it up.

Dump this in with the flour.

Tabby had to take a picture of this for all of you. She thinks its funny because I keep all my measuring spoons in a cup. (OK she just told me that the picture is funny because I have paint brushes in it. I tried that thing with painting the cut out cookies and used brushes and this is where they ended up) It's just my thing I guess. I like it cause I never have to dig thru drawers to find my spoons and they're easy to grab. I won't do another survey about where you keep your measuring spoons but try it, you might like it.

Add 3 tsp baking powder.

Mix this up to combine everything. Sorry if using my hands grosses you out but its the best way to do this. And yes they were clean.

Measure out 1 cup of milk

And 1/3 cup olive oil

Pour the oil into the milk and crack in 2 eggs

Mix this up really good so the eggs are beaten

Make a well in the center of the dry ingredients and pour in the liquids

Now you want to mix this together but don't overmix!! If you do Rumplestilskin will come and take your first born child. Just kidding!

The recipe calls for 2 cups of blueberries but I like to use one cup

And then use 1 cup of raspberries

Stir the berries in

We like the big muffins in this house. Spray the tins with some cooking oil spray stuff.

And fill the tins about 2/3 full

If you want, sprinkle a little sugar on top of each muffin. Now bake them at 350 degrees about 30 minutes. I used frozen berries so it took an additional 5 minutes. Shorten the time about 5 minutes if you are making them in the regular muffin tins.

These are soooooooooooo good and actually good for you. Fiber from the oats and flax seed and antioxidants from the berries.

And pregnant mommies to be just love them.

BLUEBERRY/RASPBERRY MUFFINS

2 cups flour

1 1/4 cups oat bran or 1 cup ground oatmeal

2 Tbl ground flax seed

1 cup sugar

3 tsp baking powder

1 cup milk

1/3 cup olive oil

2 eggs

2 cups berries

Combine flour, oats, flax, sugar and baking powder. Mix together the milk, olive oil and eggs. Pour into center of dry ingredients and mix until moistened. Stir in the berries. Bake at 350 for 25-30 minutes. Makes 18 regular muffins or 9 large ones. These freeze well.

You saw me before I was born. Every day of my life was recorded in your book. Every moment was laid out before a single day had passed. Psalms 139:16