Bike Fuel

Muffin prepares for the ride to work in the warm morning sun. Little does muffin know that it will provide my hungry bike team with a snack after their first 'Bike To Work Month' trip. I am acting as Team Captain for my first time this year, and this morning I wanted to give my team a treat to reward their biking efforts. 

These muffins are one of my all time favorites. At one point I was would make them every weekend so I could have them everyday before breakfast. They have enough substance to keep you full and give you energy, but in no way are they a common over-sugared muffin-shaped-cake so often served at breakfast. You can substitute anything into the muffins; the fresh fruit keeps them moist, and the eggs retain a fluffy spring.  I put suggestions below for my favorite additions. Also, if you don't want to use eggs I have used Ener-G Egg re-placer many times for this recipe and other cookies & quick breads. It is found in the baking aisle, and is made of tapioca flour and leavening reagents.

 The trio behind morning muffin power


Morning Glory Muffins
2 c. whole wheat pastry flour
3/4 c. light brown sugar
1 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 c. coconut (or other addition - oat bran, wheat bran, soy protein powder)
3/4 c. sliced almonds (or any kind of nuts you like)
1 large carrot grated
1 large apple grated
zest and juice of one medium to large orange
3 eggs
1 tsp vanilla
3/4 c. olive oil (or applesauce)
3/4 c. dried currents (or any other dried fruit diced small)

Preheat the oven to 375 degrees. If you are using currents or raisins, place in a small bowl and cover with warm water. In a large bowl, combine all of the dry ingredients well. Add coconut, almonds, sugar, carrot, apple, and orange zest. Stir until all of the grated pieces of fruits and vegetables are evenly coated in the dry ingredients. In a small bowl combine the orange juice, eggs, and olive oil. Add the wet ingredients to the large bowl. If you haven't added the dried fruit already, drain and do so now. Mix well just until a batter forms and all of the flour is combined. Divide the batter up over a 12 - cup muffin tin. If your muffin tin is not non-stick, make sure to grease the tin before adding the batter. Each cup should be filled just to the brim. Bake for 20-25 minutes, until a toothpick comes out clean. Carefully loosen the muffins around the edge with a knife and let cool on a rack.