Chef Holly Holt makes delicious plant-based food. We love her take on morning glory muffins. Can’t find any gooseberries? Use fresh rhubarb instead.
“I love this recipe. It is very easy, loaded with healthy plant-based ingredients and is a great way to enjoy rhubarb, gooseberries and strawberries for breakfast. It also uses many ingredients that are true to Alberta in the spring and early summer months. Enjoy on their own or with a spread of jam for extra sweetness,” –chef Holly Holt, She Cooks.
| 2 c | chopped rhubarb |
| 1 c | chopped strawberries (the Sunterra strawberries are lovely and available year-round) |
| 1 c | gooseberries |
| 4 T | ground flax seed + 4 T water |
| 1½ c | all-purpose flour (or GF substitute) |
| 1 c | quick oats |
| 1½ t | baking soda |
| 1½ t | baking powder |
| 3 t | cinnamon |
| ¾ t | salt |
| ½ c | mixed seeds, sunflower and pumpkin |
| 1 c | grated carrot |
| 1 c | grated zucchini |
| 3 t | vanilla |
| ½ c | maple syrup |
| ½ c | oil (canola or sunflower) |
| 1 c | oat milk |
Add the rhubarb, gooseberries, and strawberries into a sauce pot. Cook on low heat on the stove top until a chunky jam-like consistency (this can take about 2 hours). If you want to speed up the process, add a few tablespoons of sugar and cook on medium heat but mix often to ensure it doesn’t burn. This can be done ahead of time and kept in the fridge.
Preheat oven to 425°F and grease a 12-cup muffin tin with cooking oil spray or line with cupcake liners and lightly spray them with oil.
In a small bowl mix the ground flax and water and let sit for at least 3 minutes (this creates a flax “egg” and will bind your batter).
In a large bowl, add and mix flour, oats, baking soda, baking powder, cinnamon and salt. Add grated carrots, zucchini and seeds to the dry mixture and combine.In a separate bowl mix the oil, oat milk, vanilla, flax mixture and the cooked fruit mixture. Mix until combined but do not overmix.
Evenly divide batter between muffin cups. Bake for 5 minutes. Reduce heat to 350ºF. Continue to bake for 20-22 minutes or until toothpick inserted in the centre comes out clean.
Serve slightly warm or room temperature.
Makes 12 muffins.