Every Sunday, and especially in the Winter, I’m reaching for a delicious pastry to pair with my coffee. Something warm and buttery that goes with a crackling fire and Enya makes my heart happy. This weekend I tried my hand at updating an old favorite-the Morning Glory muffin. My riff on this throwback recipe is updated with pear, squash and this amazing Woodstock Hiker’s Harvest trail mix I had on hand. The pumpkin seeds in the mix were a welcome addition to the traditional walnuts. This moist gingery muffin is a new favorite. Hope it’s a favorite of yours, too!
Winter Glory Muffins
Makes 12 muffins
- 1 cup all purpose flour
- 3/4 cup of white wheat or whole wheat flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon of baking soda
- 1/2 salt
- 1 cup of Stonyfield plain 100% Grass Fed yogurt, stirred until texture is thinned like buttermilk
- 3/4 cup of brown sugar
- 2 eggs
- 1 cup of grated pear (about 1 pear)
- 1 cup of grated butternut squash
- 2 cups Woodstock Hikers Harvest snack mix (reserve 3 tablespoons for topping)
- 1/2 cup of sunflower or other neutral oil
- Preheat oven to 350 degrees. Line standard size muffin tins with paper liners.
Mix all dry ingredients together in a mid size bowl. In a large bowl, whisk yogurt, sugar and eggs until smooth. Stir squash, pear and Harvest mix into the egg mixture. Stir in the oil.
Fold dry ingredients into wet mixture with a rubber spatula until just combined. Don’t over mix! Divide batter evenly among the muffin tins. Sprinkle tops with reserved snack mix and bake for about 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.