The first time I ate a Morning Glory Muffin was in the late ‘80s at The Daily Bread Bakery & Cafe in Glenwood Springs, Colorado. We were new in town and I was told it was the place to go for great food and a congenial atmosphere. The walls were full of paintings and photographs by local artists…some of whom have gone on to be quite successful. I first saw the paintings of Dean Bowlby, Dan Sprick, and Arlene Law’s work there. All brilliant artists. This was the place where I sang “You’ve Got a Friend” with Carole King!

The big draw at Daily Bread were John and Terry…the owners. They really got to know you and were genuinely happy to see you, each and every time you came in…one of the pleasures of small town life. I always ordered a particular salad without croutons and add extra chicken and avocado. Invariably, when John got the order, he called out from the kitchen…”Ginny’s here!” It always made me smile.

I have played with my recipe for Morning Glory Muffins till I found just the right balance between moisture and delicate flavors. I’ve added things like Greek yoghurt…something that wasn’t a “thing” back in the ‘80s. Bran muffins don’t have to be dry and boring. These are SO yummy and moist. The molasses gives them their dark color and earthy flavor.

Ginny’s Morning Glory Muffins

Preheat oven to 400 degrees.

• 1 cup Wheat Bran
• 1 1/2 cup Whole Wheat Flour
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1 tsp. Ground Cinnamon
• 1/4 tsp. Salt

Stir the dry ingredients together then add:

• 3/4 cup chopped Pecans
• 3/4 cup Raisins
• 1 cup drained Pineapple Chunks (pulse in a food processor till the consistency of applesauce)
• 3 large Carrots, grated
• 1/2 cup Milk
• 1/2 to 3/4 cup Plain Greek Yoghurt
• 1/2 cup Black Strap Molasses
• 2 Tbsp. Vegetable Oil
• 1 tsp. Vanilla Extract

Using a rubber spatula, fold all ingredients together till everything is moistened and there are no dry pockets of flour. Don’t overwork.

I like big muffins so I use the pans with six muffin cups. Spray each cup with nonstick spray. I like to use Baker’s Joy. Using a ladle, fill each cup leaving about a half inch head room. This recipe makes 9 large muffins.

Bake in a 400℉ oven for about 20-25 minutes. Remove from oven and let cool in the pan for about 5 minutes then turn out onto wire racks to cool.

These are dark and full of wonderful flavors and textures. They are not overly sweet and are packed full of good for you fruits and vegetables and dairy. It’s my favorite way to get in that extra fiber we all need.

I was thrilled yesterday to find my sourdough starter alive and well with a fluffy, bubbly consistency. I fed it again and today it should be ripe and ready to bake with. The only thing I did differently was to warm up some water in my Instapot on the yoghurt setting, then add a little cool water till is just felt good and warm. I turned it off and set the jar with the starter in it after I’d fed it. I put the lid on it and the water stayed warm for a couple of hours. I just left it in there overnight. I think I’ve found my groove!

❤️

““And you, take wheat and barley, beans and lentils, millet and emmer, and put them into a single vessel and make your bread from them….”

Ezekiel 4:9 ESV