Craftsbury Cookbook Recipe: Morning Glory Muffins

The Craftsbury Outdoor Center kitchen and dining hall have long been a highlight of guests’ stays at the Outdoor Center. For almost thirty years, a cookbook has been available for purchase that showcases some of the favorite recipes.

The kitchen staff along with a group of Green Racing Project athletes are working to create an updated edition of the cookbook and we want you, our dear readers, guests, and members, to have input!

Are there any meals or recipes that elicit a good story from you?

For me, I remember being a very picky child who (almost literally) only ate bread and butter, but the homemade bread at Craftsbury was THE BEST bread that I ever ate and I looked forward to it all year long.

For you, how about those chocolate chip cookies that got stashed in your pocket and brought along for a memorable ski to Highland Lodge? We want to hear your stories. For the next several months, we’ll be sharing recipes and welcome you to add a comment with a fond memory or story or a question. We may publish some of these quips in the next version of the cookbook. We want this to be an interactive and iterative process and look forward to hearing from you!

The Craftsbury cookbook is well loved in my family’s house. So well loved in fact that the front cover is missing. And note the “inscription” by one of my siblings at a much younger age.

The featured recipe for this post is Morning Glory Muffins. These muffins are full of all sorts of goodies and provide a filling treat at any point of the day. They are adapted from The Gourmet Cookbook. Please note that these muffins have a somewhat time-consuming preparation time, as there is a fair amount of grating to be done.

Yields: 15-18 muffins.

Ingredients:

  • 2c whole wheat pastry flour or 50/50 whole wheat and all-purpose flour

  • 1 1/4c brown sugar

  • 2t baking soda

  • 2t cinnamon

  • 2c grated carrots (about 3 medium carrots)

  • 2c raisins

  • 2c shredded coconut

  • 1 coarsely grated apple

  • 3 eggs

  • 1c vegetable oil

  • 2t vanilla

  • 1/4t salt

Note: You can substitute more carrot for apple, about 1/2 cup carrot per apple.

Instructions:

  1. Preheat oven to 350 F.

  2. Grate carrots and apples into large bowl.

  3. Mix in flour, sugar, baking soda, cinnamon, and salt.

  4. In a small bowl, whisk together eggs, oil, and vanilla. Add to dry ingredients.

  5. Stir everything together.

  6. Fill each cup of muffin tin about 2/3 full. Paper liners or cooking spray is recommended.

  7. Bake for 25 minutes or until a knife comes out clean.

Made this recipe? Love it? Have a question? Brought one of these muffins on a 12 hour ski of all the trails once? Or ate it after crashing your bike on the pump track? Or after a particularly beautiful sunrise row? We want to know! Please comment below!

KitchenHallie Grossmancookbook, recipeComment