mystery muffins.

This recipe’s been in my posting queue for far too long, like a couple weeks too long. I only have 2 muffins remaining in my freezer, which I’m looking forward to warming up for a morning on the run in the coming week.

My camera and I are on a break at the moment, but just trust me on this one. These hearty muffins are sure to satisfy.

• 3/4 c. whole wheat flour + 1/2 c. all-purpose flour

• 2 T ground flax

• 2 tsp. baking powder

• 1 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1/4 tsp. sea salt

• 1 egg

• 1/2 c. maple syrup

• 2 T brown sugar

• 1/4 c. vegetable oil

• 1 c. apple, coarsely chopped

• 1/2 c. carrots, shredded

• 1/2 c. sweetened dried cherries

• 1/2 c. pecans, coarsely chopped

In a large bowl, combine flour, flax, baking powder, spices and salt. In a separate bowl, mix egg, oil, maple syrup and brown sugar. Add to dry mixture and fold in the final four ingredients; stir to combine. Scoop ~1/4 c. of batter into paper-lined muffin tins [the batter will be very thick]. Bake @ 350* for approx. 20 minutes… ta da!

Makes 1 dozen muffins.

Do you have a favorite morning baked good?

I adore muffins – the 2 ripe bananas that my roommate offered me have only one destiny tomorrow morning… my muffin pan!