|Colon Blow Muffins
||[Jul. 12th, 2012|08:24 am]
Fetch asked me for this recipe and I thought I'd go ahead and share it, since you can use shredded zucchini in it and it IS the time of year where you turn your back on that adorable zucchini and decide to give it one more day to fill out a little more and come back the next morning and find it grew into a baseball bat overnight.|
This is a riff on Morning Glory Muffins. But wait, why Colon Blow? That's what they got re-christened as by the greyhound chicks. I used to bring the muffins to faires when we'd perform -- a good breakfast substitute and hearty snack, and even with all of that sugar, still a healthier choice than a scotch egg, or other faire breakfast food.
The first time I brought them, though, I discovered that clearly my compatriots weren't getting enough fiber in their diets, since a little while after we all ate the muffins, they were all off to the privy and me left holding all of the dogs.
It's a very flexible recipe -- and you can use all unsweetened products, but the muffin will be a drier, less fluffy, a bit meaner, if you will. If you make them as regular size muffins, the way all muffins used to be, instead of MUFFIN BIG AS YOUR HEAD, they are not a caloric nightmare, even if you go all sugar. They keep and travel well, although refrigerate them if it's going to be a couple of days to keep them from getting moldy.
Mere's Morning Glory Muffins
4 cups flour
2 1/4 cups sugar, can sub Splenda
4 tsp baking soda
3 tsp cinnamon
1 tsp ginger
¼ tsp cloves
(Or use 4 tsp Penzey’s Cake Spice, instead of the above spices)
1 tsp salt
4 cups coarsely grated carrot
1 cup dried tart cherries – or cranberries or raisins, but cherries are best.
1 cup chopped pecans – or other nuts, but pecans are best.
1 cup sweetened, shredded coconut, can sub unsweetened – although muffin will be drier.
2 tart apples, peeled and shredded, can sub shredded zucchini, about 2 cups, for less sugar/calories
6 large eggs
2 cups vegetable oil
2 teaspoons vanilla
In large bowl, sift flour, sugar, soda, spices, salt. Or dump in bowl and whisk together if you’re lazy like me. Then add veg, fruit, nuts, coconut, stir well to coat.
In a smaller bowl, whisk eggs, oil, vanilla until combined well. Stir into flour mixture, stir until just combined.
Spoon batter into greased muffin tins or use muffin papers. Fill to top. Bake in preheated 350 degree oven for 30-35 minutes. Let cool 5 minutes, then turn out on rack to cool completely.
Makes about 24 muffins.