Monday's Muffins

 

I love muffins and have always wanted to throw out a post on Mondays entitled...Monday's Muffins. (Why?  Just because it sounds cute, I guess!  Wednesday's Muffins or Thursday's Muffins just doesn't have the same ring, does it?) 

 

And here it is!  The stars have aligned properly, I have the ingredients and I am ready to make some muffin merriment begin.

 

This morning's recipe inspiration is for my fav (and only) sister; who will be arriving for a visit from California in just two more days.  Yay...countdown to sister time!  My calendar is cleared and ready for lots of laughter and even more... glorious chatter!

 

My sister and I are big fans of 'hearty muffins'.  There was a local restaurant years ago that used to serve a delish warm hearty muffin along with a generous fresh fruit platter. Over the years, we/I have often tried to replicate the muffin recipe.  She occasionally will send me a recipe that she finds in a local newspaper or magazine...with the hopes that I will try it out.  My sister always appreciating that I am the baker; she the tester.  (By the way...bakers always need willing testers!)

 

I am going to bake these muffins and surprise her with them upon her arrival.  They will be our fuel for the wonderful conversations that lie ahead!  This is a recipe that she sent to me that comes from a Portuguese restaurant named Cafe' Sintra.  Customers loved it with their morning coffee, so they named it bom dia, or "good morning" in Portuguese.  It is loaded with all the good stuff that I like to eat! 

 

Bom Dia Hearty Muffins

1 cup shredded carrot

1 cup shredded apple
2 cups shredded zucchini
1/4 cup canola oil
1/4 cup Greek yogurt
2 eggs
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1/2 cup packed brown sugar
1/2 cup rolled oats
1/2 cup shredded coconut

1 cup chopped walnuts

1 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon ground ginger

Directions

1.Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
2.Mix carrots, apple, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
3.Mix all dry ingredients together in a separate bowl.  Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
4.Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Ready for the oven!