Recipe: Morning Glory muffins with mint
Dessert recipes with herbs
February 23, 2011
 I wanted to add some fresh mint to the classic Morning Glory Muffins recipe, and I choose my horsemint, because it doesn't lose its aroma when cooked.
My two years old kid helped me -or, he messed up a bit- and together we use some molds of various shapes instead of my muffin pan, but of course you can prepare them as normal muffins.
This recipe -you can try it with or without mint- is highly recommended: there are many ingredients, and you will taste them all in every bite!
Morning Glory muffins with mint
Ingredients
Makes 12 muffins:
200g fresh pineapple
2 carrots
1 apple
200g all-purpose flour
180g sugar
1 tsp cinnamon
1 and 1/2 tsp baking soda
40g coconut flour
25g sultanas or raisins
50g pecans
2 eggs
80ml corn oil
2 sprigs of mint
Directions
Coarsely chop the pecans.
Chop the pineapple pulp, carrots, peeled and cored apple.
Mix flour, sugar, cinnamon and baking soda, then add the chopped pecans and sultanas.
Combine the chopped fresh ingredients, then the add the oil and the mint leaves, cut into stripes.
Finally add the beaten eggs and mix well.
Spoon the batter into the oiled muffin pan almost to the brim of each form.
Bake in preheated 180° C (356 F) oven 20-25 minutes.
 One year ago:
Sesame fried croutons
This goes to Briciole who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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