Tag Archives: Bermuda Morning Glory Muffins
Post by Alison Hein.
When I travel, I like to shop for souvenirs for friends and family back home. I search the culinary shops, seeking regional specialties, unusual items that cannot be found locally. InBermuda, that means spicy gale force pepper jam (amazing spread atop some whipped cream cheese and served with wheat crackers), tangy sherry pepper sauce (the not-to-do-without condiment for traditional fish chowder), and, of course, the inimitable rich, dark rum cake.
Serving ware and kitchen gifts are also at the top of my list. When I locate a linen towel or cutting board that includes a printed recipe, my joy is doubled. On a recent visit toBermuda, I picked up a tiny little cutting board for my daughter-in-law, Lesley. Upon receipt, she politely declined saying, “Oh, I love that little board…but you got me the same one last time!” Oops!
So, I kept it for myself. Morning Glories are prolific in Bermuda, and this sweet little board is adorned with frilly watercolor flowers created byBermudaartist Carole Holding. The muffin recipe is rich with carrots, fruits, and nuts. Be careful not to overfill the muffin pans – the dense batter will run over and cause the muffins to join together.
Enjoy the delightfully tantalizing aroma of warm tropical fruit as your muffins bake. When finished, plop one or two on your tiny serving platter, and be transported to the lush isle ofBermudafor an artistic breakfast in bed.
2 cups flour
2 teaspoons baking soda
1 teaspoon ginger
½ teaspoon salt
1¼ cup brown sugar
1 cup vegetable oil
1 teaspoon vanilla
2 cups peeled, grated carrot (about 4 to 5 medium carrots)
1 apple, peeled and grated
4 ounces fresh pineapple, finely chopped
½ cup coconut
½ cup golden raisins
½ cup chopped walnuts
Preheat oven to 350°. Line a muffin tin with paper or foil liners and set aside.
Sift together flour, baking soda, ginger and salt into large bowl. Stir in brown sugar. In separate bowl, beat together eggs, oil and vanilla. Mix egg mixture with dry ingredients until smooth. Add grated carrot, apple, pineapple, coconut, raisins and walnuts.
Spoon batter into lined muffin tin and bake at 350° for 30 to 40 minutes, or until a toothpick inserted in muffins comes out clean and tops are lightly golden. Let cool on a rack at least 10 minutes before serving.
Makes 12 to 14 muffins.
Note: You can purchase spicy pepper jam from the Bermuda Jam Factory at bermudajamfactory.com; chopping boards and other original artwork from caroleholding.com.