Morning Glory Muffins

Are you a morning person?  I'm not really sure what I am.... I go through stages.  But, I do love the peacefulness and hope that morning offers.  The start of a brand new day... There truly is something glorious about the morning.

Morning Glory muffins are an old goodie... probably a standard in every church cook book that has ever been put together.  Some versions are healthier than others.  This one is whole grain and packed with fruit and veggies, so, you can feel good about having a muffin for breakfast.

Morning Glory Muffins:
(adapted from King Arthur Flour Whole Grain Baking)

Makes 8 large muffins, or 12 standard size

1/2 cup golden or dark raisins
2 cups whole wheat pastry flour
1 cup packed dark brown sugar
2 tsp. baking soda
2 1/2 tsp. apple pie spice
1/2 tsp. salt
2 cups peeled and grated carrots
1 large granny smith apple, peeled, cored and grated
1/2 cup sweetened shredded coconut
1/2 cup drained, crushed pineapple (or chop up tidbits)
1/2 cup sliced almonds
1/3 cup wheat germ
3 large eggs
2/3 cup vegetable oil
1/4 cup freshly squeezed orange juice
2 tsp. real vanilla extract

Preheat oven to 375 degrees.  Lightly grease a large muffin tin ( I like my muffins large~ its a bad habit...) or line with papers.  You could also make small muffins, but why would anyone want to do that :)
Put the raisins in a small bowl and cover with hot water to bring them back to life and plump them up.  Set aside while you continue on.

Whisk together the flour, sugar, baking soda, spice and salt in a large mixing bowl. 

Stir in the carrots, apple, coconut, pineapple, almonds and wheat germ. 

In a separate bowl, beat together the eggs, oil, orange juice and vanilla.  Add to the flour mixture and stir until evenly moistened.  Drain the raisins and stir them in.

Spoon the batter into the prepared tins ~ about 3/4 full.  Sprinkle with a few extra almonds.  Just cuz it's pretty.  Bake about 20-25 minutes or until domed and a toothpick comes out clean.

*Note:  if using large muffin tins, you will have 2 empty slots.  Fill these about 1/4 way up with water so everything bakes evenly.

Chocolate-Peanut Butter Cereal Bars

Daylight savings begins in less than 1 week!  Although I feel as though winter never really came this year... I am ready for spring nonetheless!  I can't wait for the longer days that stretch into the late evening; and getting back outdoors every day.

These bars are no-bake, which is perfect for the soon to be warmer days when you don't want to turn on the oven.  Part traditional rice krispie bar, and part peanut-buttery scotcheroo.  Simple and delicious.

Chocolte-Peanut Butter Cereal Bars
(slightly adapted from Everyday Food magazine)

cooking spray
8 cups cocoa krispies or rice krispies ( I used plain rice krispies)
1/2 stick unsalted butter
5 cups mini marshmallows
3/4 cup NATURAL unsweetened peanut butter, chunky
1/4 tsp. salt
1 cup semisweet chocolate chips
1/2 cup salted roasted peanuts, roughly chopped ( I skipped these)

Gease a 9" square baking pan with cooking spray.  Place cereal in a large bowl. (As you can see I didn't have quite enough rice krispies, so had to substitute some chex...sometimes improvisation is required and okay :)

In a large pot, melt butter over medium heat.  Add the marshmallows, peanut butter, and salt.  Cook and stir until completely melted and combined.

Remove from heat and combine with the cereal.  Work fast, it stiffens up quickly.  Let it cool slightly, then stir in chocolate chips and peanuts if you are using them.

Press into prepared pan with a spatula, or your fingers (lightly greased).

(I love chocolate and peanut butter right up in my face like this.... ah... :)

Let stand at room temp about 20 minutes to firm up.