As promised, here is this delicious recipe from Andie Mitchell’s new cookbook, Eating In The Middle: A Mostly Wholesome Cookbook, which came out this week.
Andie lost over 100 pounds through diet and exercise (the only way to do it right people!) and has kept it off while enjoying the beauty and benefits of real food. Her first book, It Was Me All Along, was a New York Times bestselling memoir about her journey through weight loss and her relationship with food. Andie and I have been blog friends for years. You might remember her original blog name Can You Stay For Dinner? Her blog is packed with stunning recipes and lifestyle posts. It’s one of my favorites!
Back to the cookbook of the week, Eating In The Middle is really my ideal cookbook. The recipes are fresh, approachable, realistic and healthy. They also include nutrition facts to give you a snapshot of their content. The photography is gorgeous! I actually sat down and read the whole thing start to finish, which I rarely do. I have lots of recipes ear-marked for later.
Mazen asked for muffins after he had one on Bald Head, so that’s the recipe I chose to make and share for you guys. I prepped and measured all of the ingredients on a Saturday afternoon so Sunday morning I just had to dump them in the mixer and bake!
I love muffins packed with goodness, and these are classic Morning Glory muffins with carrots, coconut, pineapple and raisins. Made with 100% whole wheat flour, they are good for you too. Each muffin is 187 calories – not bad at all!
I have to admit I had 2 when they were hot out of the oven. Couldn’t resist!
Morning Glory Muffins from Eating In The Middle
Makes about 18 muffins
- 2 1/4 cups whole wheat flour
- 2/3 cup sugar
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 3/4 tsp kosher salt
- 1/2 cup cooking oil
- 3 large eggs
- 1 8-ounce can crushed pineapple
- 3 large carrots, shredded (about 1 1/2 cups)
- 1/2 cup raisins
- 1/2 cup unsweetened shredded coconut
- Preheat oven to 350. Line a muffin tin with liners.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the oil, eggs, and pineapple. Add the flour mixture and beat until just combined. Using a spatula, stir in the carrots, raisins and coconut. Scoop the batter into the prepared muffin cups, filling each three-quarters full.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer the muffins to a wire rack and let cool. Serve warm or at room temperature. The muffins will keep in an airtight container at room temperature for up to 4 days.
Cals: 187 // Protein 4g // Carbs 26g // Fiber 3g // Sugar 14g // Fat 9g // Sat Fat 3g // Sodium 230mg
I have a cookbook to giveaway to a lucky reader. Leave a comment below with your favorite kind of muffin to enter! USA only please.
Congrats to the winner, Kim!