This is a recipe I got from my lovely blogging friend Meaghan over at The Ginger and the Giant. They are Morning Glory Muffins, a recipe she found in a cookbook called Spilling the Beans, and they are definitely glorious.
I don’t make them as much as I would like, because they can be somewhat labour-intensive, by muffin standards. Now that I have a toddler-helper, I do some of the prep before I get her involved. While C was out ice skating with her Dad, I grated two cups of sweet potato, boiled some red lentils and chopped up an apple for the muffins. Toddlers do not have time for that sort of thing. The baby, however, was happy to watch from his vibrating chair while giving me encouraging smiles.
These muffins are not only super delicious, but they stay moist for ages. They’re full of fruit and nuts and coconut and have a pretty small amount of added sugar. And rather than using carrot (which Pete has an aversion to since the carrot cake incident) I grate sweet potato. They’re super yummy, and they usually don’t last long around here.
According to C, these are the muffins “that mommy helped me make.” Hmmm.