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I hauled out a bowl and started dicing and chopping up
the apples (with peels) and grating the carrots, and I rescued
some of the pineapple from the pina colada muffins. Using
the apple peel is a story in and of itself. The peel is
the most valuable part of the apple, and for the longest
time I had been discarding it. Then a fellow chef pointed
out how much money, not to mention vitamins, was going from
my peeler into the trash.
As for the name, it might just as easily have been called
"everything but the kitchen sink" for all the
ingredients it had. But my assistant wondered if she would
have to handwrite on every muffin label that this was a
"walnut, carrot, pineapple, apple" creation, so
I came up with the name Morning Glory after the beautiful,
bright yellow-budded flower that seemed to sum up the brightness
of this muffin's flavors.
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon mace
- 2 carrots, grated
- 1 apple, grated
- 1 cup oil
- 1 cup sugar
- 2 eggs
- 1/4 cup crushed pineapple
- 1/4 cup chopped nuts
Preheat the oven to 350 degrees. Sift together the dry
ingredients. Place the carrots, apple, oil, and sugar in
a bowl and mix with an electric mixer until well blended.
Add the eggs one at a time. Gradually add the dry mixture.
Fold in the pineapple and nuts. Spoon into a wax paper-lined
12-unit muffin pan and bake for 30-35 minutes.
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