Yummy Healthy Edible Muffins

Fanua, Naki and I discovered these oh so yummy! muffins at a local bakery in Boise when we were waiting for the 5K run to start one brisk, early morning in October. Since then I've tried several times to recreate this memorable taste by trial and error; heck, I even buttered up their local newspaper columnist to request and publish the recipe (to boost their readership s0 badly needed) with no luck. Anyway, Nana, Tori & Mele, Fanua, Nisi, & Anna's families have been my willing taste test guinea pigs and by George, I do believe I've nailed it! Here's Dylan gleefully scarfing one and the other photo is Fanua, Amanaki and myself awaiting the start of the fun event.

Mum's Morning Glory Muffins (ala Zeppole’s Bakery, Boise, ID)

½ cup white flour

1 cup whole wheat flour
½ cup ground flaxseed meal

¾ cup white sugar
½ cup brown sugar

1 TBSP cinnamon
2 tsp. baking powder

½ tsp. baking soda
½ tsp. salt

3 eggs
½ cup pumpkin puree

¼ cup oil
1 TBSP vanilla

1 cup grated carrots
1 cup grated zucchini

1 apple, peeled & grated
½ cup chopped pecans

½ cup crushed pineapple (drained)
1 cup raisins (soaked in OJ or pineapple juice– to cover raisins)

Preheat oven to 375 deg. Spray or lightly oil 18 muffin cups.

Large bowl – whisk together eggs, pumpkin puree, oil & vanilla.
Medium bowl – flour, flaxseed meal, sugars, cinnamon, baking powder, baking soda & salt. Stir in carrots, zucchini, apple & raisins. Add to pumpkin puree mix until just moistened. Add pecans & pineapple.

Spoon batter into muffin cups, ¾ full. Bake for 20 mins. or until they spring back when lightly pressed.