These Morning Glory Muffins Will Truly Make Your Mornings More Glorious
A recipe excerpt for breakfast muffins from the new cookbook Don’t Worry, Just Cook, by Canadian culinary icon Bonnie Stern and daughter Anna Rupert
I recently started craving these morning glory muffins, which I used to make all the time. They are full of wonderful add-ins—which you can add in or not—and you can substitute similar ingredients (though I like to think that the bran helps make your morning glorious!). You don’t need any special equipment to make these, and if you don’t have a muffin pan, you can bake the batter in a 9-inch square pan and call them muffin squares (it may take a bit longer to bake).
Morning Glory Muffins
Makes 12 muffins
- 11/2 cups all-purpose flour (or half whole wheat)
- 1 cup bran cereal (I use All-Bran Buds)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 1 tsp cinnamon
- 1 egg
- 3/4 cup buttermilk
- 1/2 cup extra virgin olive oil or vegetable oil
- 1/2 cup light brown sugar
- 2 Tbsp molasses
- 1 apple or pear, peel on or off, grated
- 1 large carrot or parsnip, scrubbed or peeled, grated
- 1/2 cup chopped pitted dates (see note) or other dried fruit you like
- 1/2 cup chopped roasted walnuts or other nuts
- 2 tbsp toasted sesame seeds
- 2 tbsp roasted pumpkin seeds
- Preheat the oven to 350°F. Butter or spray a 12-cup muffin pan. Or line with paper muffin cups.
- In a medium mixing bowl, whisk the flour with the bran cereal, baking powder, baking soda, salt, and cinnamon until well combined.
- In another, larger bowl, whisk the egg with the buttermilk, olive oil, sugar, and molasses.
- Stir the dry ingredients into the egg mixture, and mix only until combined. Add the apples, carrots, dates, nuts, and sesame seeds. Stir well.
- Scoop the batter into the muffin cups. Sprinkle with the pumpkin seeds. Bake for 20 to 25 minutes, or until the muffins have risen and are browned, and an instant-read thermometer registers at least 185°F when inserted into the center. Cool for 10 to 15 minutes in the pan, then remove. The muffins will keep for a few days, covered, at room temperature, and they freeze well.
Note: It’s easier to “chop” or slice dates or most other dried fruit by cutting them up with scissors.
Excerpted from Don’t Worry, Just Cook by Bonnie Stern. Copyright © 2022 Bonnie Stern Cooking Schools Ltd. and Anna Rupert. Photography © 2022 Tyler Anderson with additional photos by Mark Rupert and Anna Rupert. Food styling by Olga Truchan. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.