Tag Archives: orange juice

a morning of glory [muffins]…

With the last few months pretty high on the emotions chart, it was a bit difficult to focus on much… Things are finally starting to ease back into normalcy and I thought was better to do than whip up a hearty batch of morning glory muffins for breakfast!
I had these luxurious little delights out in East Hampton and have been completely addicted since.
Chock-full-of delicious ingredients, these little domes of beauty are simple to prepare and the flavor element is incredible! For the recipe, two cups of flour, one cup of brown sugar, two teaspoons of baking soda and cinnamon, a half teaspoon of ground ginger and kosher salt are sifted and combined into a large bowl; in a separate bowl, three eggs, good vanilla, two-thirds of a cup of canola oil and one-fourth cup of orange juice are whisked together. Once the wet and dry ingredients are prepped, I cored one green apple and peeled four carrots. Both the apple and carrots were grated, and along with some coconut flakes, soaked golden raisins and wheat germ stirred into the dry mixture. As soon as everything was incorporated, I gently added in the wet mixture and mixed everything until fully combined and moistened.
The batter was scooped into a muffin tin and set to bake for twenty-five minutes at 375degrees. After cooling slightly it was time to rip open these spicy scented lovelies and enjoy with a silky cup of lady grey tea…
Couldn’t think of a better way to start off a weekday morning!

at a low simmer…















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Breakfast baking!

So when I woke up this am, I had a hankering for some warm, fresh muffins! What better to make a batch of than pumpkin muffins… After a surprise treat a few days ago of these same muffins from a dear friend who lives in my neighborhood, I just had to make a batch!
All it takes is flour, salt, pumpkin pie spice [be forewarned this stuff is NOT cheap], baking soda, sugar, eggs, olive oil [I got this little tip from my friend], orange juice and of course pumpkin!
All of the dry ingredients are sifted [minus the sugar] into a bowl, while the sugar and the wet ingredients are added to the standing mixer.
The wet ingredients were beaten until combined; then the dry was gently added in and mixed on low speed until just incorporated. Then a few go-arounds with the spatula to ensure we were good and nothing was unmixed!
Two lined muffin pans got ice cream scoopfuls of this heavenly scented batter, a quick smack on the counter and it was into the oven for a half hour. During the baking, the house filled up with an incredible scent of fall spiciness… the muffins were done once a toothpick came out clean!
Who could wait till they cooled down? Not us, we broke them open, while still warm and steaming…
Thank goodness this batch made twenty-four because we’re hooked!

at a low simmer…













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