Friday, March 8, 2013

Bom Dia muffins


This may be my favorite muffin recipe. It is from a Portuguese restaurant in Sunriver, Oregon called Cafe Sintra. It was printed in the 'Culinary SOS' Food Section of LA Times magazine a number of years ago. I have had the clipping for maybe 10 years? The combination of coconut, green apple and carrot remain a favorite. 'Bom Dia' is Portuguese for 'Good Morning'.

These are just regular little muffins and, as you can tell from the pictures, will not be winning any beauty contests any time soon. But that is okay because they are real homemade muffins. (Not jet-puffed steroid mass produced cake muffins). As you read over the recipe, there is some grating involved (apple, carrot), but the end result is well worth the effort.

After making a batch, I wrap any extra's individually in saran wrap and then tin foil to freeze. From the freezer, I remove the foil and microwave the little shrink-wrapped cake for 30 seconds. The result is a warm, homemade muffin for weekday mornings.

Bom Dia muffins

2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrots (about 3 medium)
1 cup coarsely chopped walnuts (optional)
1 cup shredded coconut
1 cup grated Granny Smith apples, skin on (about 2 small)
3 eggs
1 cup oil
2 teaspoons vanilla

1) Preheat the oven to 350 degrees. Mix together the flour, sugar, baking soda, cinnamon and salt in a large bowl. Add the carrots, walnuts, coconut and apple and mix together.

2) In a small bow, beat together the eggs, oil and vanilla. Add the egg mixture to the large bowl and stir until just combined.

3) Bake in muffin tins with paper liners in a 350-degree oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.

4) Out of the oven, let the muffins cool in the muffin tin for a few minutes before removing to cool on a wire rack. Enjoy!




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