If you are anything like me then you are constantly on the go, especially first thing in the morning when it seems there is no time to stop. On the way to the gym I grab my Punjana tea, water bottle and a muffin to consume in the car. Not the most relaxing way to eat breakfast I admit, but isn’t this how life is for many of us? So, if we need to eat on the go then let’s eat well.I want a healthy muffin that gives me energy but of course it has to be moist, and taste terrific.
With all this in mind I have come up with the ‘Irish Morning Glory Muffin’ that conjures up memories of all the flavors I grew up with In Ireland; oats, flax flour, apples, carrots and raisins, and yet fits the bill for life in the fast lane here in America. Fusion food at work!
Growing up in a farm in Ireland the summer country air is filled with the smell of freshly cut grass harvested for winter silage, and there was a crisp earthy awakening in the earth to inspire the soul for a brand new day. I tried to capture this feeling in these wonderful little delights. I have blogged about oats before, but some of you may ask why flax with an Irish muffin? The unusual blue flax flower is the symbol of the Ulster Kitchen logo and the symbol for Northern Ireland. This flower not only produces the famous woven Irish linen clothing but its seeds are rich in Omega 3 fats, rich in fiber and antioxidants. I purchase the whole ground flax seed meal already ground and store it in the freezer once the packet is opened. Feel free to grind your own flour by placing seeds in a coffee grinder. Flax seed meal can be substituted for eggs, cooling oil or shortening in a recipe. Just for your information you can substitute 1 Tbsp flaxseed meal with 3 Tbsp water in place of 1 egg in any recipe. Carrots and apples were always in abundance for us because on one side of the farm our neighbors owned an apple orchard and on the other side our neighbors grew carrots.
Have a tasty energy boost and let me know what you think,
Judith the Irish Foodie
Irish Morning Glory High Energy Muffins
(makes 12-14 )
1 cup (5 oz) all purpose flour
½ cup (2 ½ oz) whole wheat flour
1 Tbsp baking powder
1 tsp cinnamon
½ tsp ginger
½ tsp salt
6 Tbsp (13 ½ oz) old fashioned rolled oats
4 Tbsp flax seed flour
½ cup (4 oz) light brown sugar
1 large egg (beaten)
1 cup buttermilk
1/3 cup (2 2/3 fluid oz) oil
1 tsp vanilla
2 medium size carrots (scraped and grated)
2 medium size apples (peeled and grated)
½ cup (3oz) raisins
½ cup (2 oz) walnuts (chopped)
topping
½ cup (2 oz) walnuts (chopped)
1 Tbsp flax seed flour
1 Tbsp oats
Method:
Preheat oven to 375 degrees F.
Grease or line muffin pans or use muffin paper liners. Sift both flours, baking powder, salt, and cinnamon and ginger in a mixing bowl. Add oats, flax seed flour, and brown sugar.
In a separate bowl beat egg and mix in the buttermilk, oil and vanilla. Add the grated carrots, apples and raisins. Combine wet mixture with dry flour mixture gently siring to combine.
Divide muffins batter evenly between muffin pan and fill 2/3 full. Sprinkle the tops of each muffin with walnuts, flax seed flour and oats.
Bake for 20-25 minutes. Remove muffins from pan and cool on rack.
Enjoy!
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