Recipe: Haven’s Morning Glory Muffins
If you’re in the Berkshires and need to meet with someone, in a place where you can get a nice pastry and coffee or a local/organic/homemade meal in a convivial (and wired) setting, where do you go? Very likely, it’ll be one of the two Haven Café and Bakery locations (Lenox and Great Barrington, Mass.), which are favorites on just about everyone’s list. The cafes’ motto is “Taste the Love,” and you really can. Chef/owner Shelly Williams shares the recipes of some of Haven’s tastiest offerings with Rural Intelligence readers.
These little muffins are one of Haven’s most requested. They truly represent what Haven was built on: natural organic ingredients made the old-fashioned way. Gluten free and packed full of fiber, they’re both delicious and healthy. They’re a great snack anytime, but I especially love them in the morning with a nice hot cup of herbal tea.
Morning Glory Muffins (Wheat Free)
2 cups rice flour
1¼ cups sugar
1 cup rolled oats
1 cup sweetened shredded coconut
1 cup golden raisins
1 apple, shredded
2 cups carrots, shredded
2 tsp. cinnamon
2 tsp. baking powder
2 tsp. baking soda
¼ tsp. table salt
5 large eggs
1 cup rice oil
2 tsp. pure vanilla extract
1. Position a rack in the center of the oven and heat the oven to 350 degrees.
2. Prepare 12 muffin tins for baking with liner cups or parchment.
3. In a large bowl, mix first eleven ingredients together.
4. In small bowl, whisk the eggs, oil and vanilla until combined.
5. Using a wooden spoon, add the wet ingredients to the dry and mix thoroughly until the batter is evenly moist.
6. Evenly divide the batter between 12 muffin cups (the batter should fill each cup two-thirds).
7. Bake for 13 minutes. Rotate, bake an additional 12 minutes or until a toothpick inserted in the center comes clean.