There are so many things I love about fall in New England. For example, I love the changing colors of the foliage, and the cooler nights and shorter days. The spices that seem to go hand and hand with fall baking such as cinnamon, cloves and nutmeg have always appealed to me more than, say, chocolate. And I love local fall produce such as winter squashes, pumpkins and especially apples.
So I was predictably giddy with excitement when I saw this recipe. Loaves made of enriched yeast dough filled with cinnamon-y apples and pecans? Yes, please!
This bakealong recipe came together really easily. The results far exceed the effort! Instead of purchasing potato flour or instant mashed potatoes, I substituted 3/4 cup of unseasoned mashed potato (and reduced the milk to 2/3 cup), as suggested in King Arthur Flour’s accompanying blog post. And I opted for cornstarch rather than Instant ClearJel to make my apple-pecan filling.
I cannot stop raving about how much I love this recipe: the mixing, the aromas, the assembly, the baking, the appearance of the finished results, the flavor. This one is a keeper! I do have to work on my glazing though. Apparently I’m not very good at making it look random or rustic, opting instead for the super anal-retentive grid pattern. Not terribly attractive to my eye, but somehow I find it difficult to just let loose. I’ll keep working on it though.
I was toying with making Carrot Cake a few weeks ago for Easter but ultimately shied away from it because I have been cutting down on refined sugar. But it got me thinking about carroty baked goods, like these Morning Glory Muffins from the King Arthur Flour site (the recipe can be found here). The author presents quite a few possible adaptations — for mine, I opted for golden raisins, white whole wheat flour, unsweetened shredded coconut, and wheat germ. Side note: I only soaked the raisins very briefly, for about 3 minutes.
Here are changes I made to the printed recipe after reading reviewers’ comments: I reduced the brown sugar to 1/3 cup and substituted 1/3 cup of unsweetened apple sauce for 1/3 cup of the oil. I checked the baked muffins at 22 minutes (3 minutes early) and they were done. And finally, I got an additional 4 muffins out of the batter for a total yield of 16.
I love these muffins! The overall flavor is only lightly sweet but the little bursts of potent sweetness from the golden raisins really pack a punch. They are not light but are not doorstop-like either. And I can taste all the layers of flavor and the different textures– carrots, apple, raisins, walnuts, coconut, cinnamon, ginger. And I am especially gratified to not be eating something that’s cloyingly sweet or excessively oily.
Lastly, credit goes to my lovely husband (who’s perpetually mad fer it) for rechristening these (What’s the Story) Morning Glory? Muffins. 😍