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Thursday, February 20, 2020

Morning Glory Muffin Bundt - #BundtBakers




I baked a Bundt!!

Goodness, it feels like it's been a million years since I have used a Bundt pan and even longer since I've baked a cake in it. I was seriously in need of some baking therapy and was overjoyed when Wendy chose a Bundt Bakers theme that I could participate in. This month the Bundt Bakers are celebrating National Muffin Day by using the muffin method for our Bundts. The muffin method of cake baking involves combining your dry ingredients in one bowl and then your wet ingredients in a separate bowl. You then mix them together just until combined. Not overmixing is key or you'll end up with a rubbery cake or muffin. I've made many a rubbery muffin when I get too eager.

The morning glory muffin combines some of my favourite things to use in a muffin so it was definitely a perfect choice for this month. Sometimes I think I love a spiced carrot cake a bit more than I love a chocolate cake. And then I eat a really good chocolate cake and change my mind.

I'm doing what I typically do when I really love something that I bake - hoarding it! Hiding it from everyone! I brought slices for my coworkers yesterday and then changed my mind. I'm horrible, I know. I'll bake them something special soon. Truthfully though, I tend to worry that they might not like something as much as I do.

Be sure to scroll down and check out all the other bundts made using the muffin method. Thanks for hosting, Wendy!



Morning Glory Muffin Bundt 

Ingredients 
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon salt
1/2 teaspoon ground nutmeg
3 eggs
1 1/2 cups sugar (I used light brown)
3/4 cup buttermilk
3/4 cup oil
2 cups shredded carrots
1 cup shredded apple
1/2 cup shredded coconut
8 oz crushed pineapple, drained

Directions

Grease a 12-cup Bundt pan THOROUGHLY.  Preheat the oven to 350 F.

Whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, and nutmeg. In a separate larger bowl whisk eggs, sugar, buttermilk, and oil.  In a third bowl toss together the carrots, coconut, and crushed pineapple.

Add the flour mixture to the egg mixture and stir gently until just barely combined. Fold in the carrot mixture.

Pour into the thoroughly greased Bundt pan.
Bake 45-55 minutes until a long skewer inserted into the Bundt comes out clean.
Cool then invert onto a wire rack.

Share. Maybe.



BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our ;Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.




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7 comments:

  1. Thanks for joining me Kelly. Morning Glory muffins are one of my favorites.

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  2. I admit to having carrot cake for breakfast before with a glass of juice so I know this would certainly be a little bit healthier for me.

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  3. I know what you mean about not sharing in case the recipients don't appreciate it as much as they should. Or at least as much as I do. What a waste that would be! However, in the case of this lovely muffin Bundt, I'm pretty sure there would have been ooos and ahs all round!

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  4. I always worry about that too! I love to share baked goods at work, but I don't want to get "judged" by what I share either. :D Your cake looks wonderful!

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  5. What a yummy list of ingredients! This is a cake that even the Mr. would like. Typically, I like to give away my cakes but sometimes I doubt myself and think that noone else will like it except for me. Glad to know I'm not alone in these thoughts.

    ReplyDelete
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    ReplyDelete
  7. I love carrot and apple...Gorgeous cake!!!

    ReplyDelete