[I was supposed to post this last week and then forgot to upload the pictures before going to Toronto this weekend – oops, oops, oops. PS: check back tomorrow for a Toronto post…]

For those too lazy to make themselves a full breakfast (translation: me), muffins* are the best.

The weather was so crummy in Ottawa this past week that I wasn’t able to partake in any of my usual fun after work outdoor activities.  Instead, I was cooped up inside eating large amounts of everything and watching way too much Internet tv (if that’s a thing).

The rain, combined with my resulting mood, contributed to my need to make muffins.  This being my first week of work, I was also in dire need of an early morning pick-me-up.  That’s how I decided on the name of the recipe.  I figured if the muffins had the term “glory” in them, I would have no choice but to be cheerful.

I’m really not sure how I decided on the ingredients for these (since I made up the recipe myself!).  I think it was inspired by a need for some sort of tropical fruity relief (hence the pineapple) crossed with my enormous craving for apple sauce.  Throw in the carrots and a few nuts and you’re set!

As my roommate Lindsay kindly informed me, these muffins could technically be considered fat free, since there was no butter (is it sad that I actually didn’t know a baked good could be produced without butter??) and no oil (it was replaced by the apple sauce).  All in all, these were a fantastic success, and supplied me with breakfast and worktime snacks for the entire week.  In fact, there is a muffin sitting on my desk right now, calling my name.

Late afternoon snack?  Don’t mind if I do.

*lazy breakfasts can also be defined by a Tim Hortons sesame seed bagel slathered in strawberry cream cheese

Recipe: Morning glory muffins
– 3/4 cup sugar
– 1/2 cup sweetened applesauce
– 2 large eggs
– 1 3/4 cup flour
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp salt
– 1 tsp vanilla
– 1 cup grated carrot
– 1 cup crushed pineapple, drained
– 1/2 cup pecans, chopped

In a large bowl, combine sugar and apple sauce.  Add the eggs and stir well.

In another bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.

Add the dry ingredients (the flour mixture) to the sugar and apple sauce bowl, stirring to combine.  Add vanilla, grated carrot and pineapple, stirring until just combined.  Mix in the pecans.

Scoop into muffin tins and bake at 350 degrees for about 15 minutes or until toothpick inserted in muffin comes out clean.  Makes 14 muffins.