Hi friends,
You have no doubt noticed that we do our best to steer clear of refined sugar in our Green Spoon recipes. Is this because we don’t eat sugar? Nope. (Greta, in particular, has a Haribo candy habit that’s an equal source of pride and shame) Is it because we’re the kinds of parents who would park their kid in the corner of a birthday party with a bowl of carrots while the rest of the kids dig into cake? Also nope. When we’re at home with our families, we both generally stick to cooking without sugar. But when it comes to holidays, birthdays and other special occasions, we believe in a **proper** celebration.
So, when Greta’s daughter turned two last weekend, she got a real cake to share with her family: Yossy Arefi’s sublime Berries + Cream Sheet Cake with “just strawberries,” per the birthday girl’s wishes.
And yet, because her birthday party with pals at a local gymnastics gym fell on a school night—and the birthday girl had had a dinner consisting entirely of frosting the night before—Greta wanted to dial back the sugar quotient at Sunday’s celebration without going full “Carrot Stick Mom.” And thus, the Morning Glory Cupcake was born.
Morning Glory muffins are typically made with whole wheat flour, carrots, apples, walnuts and raisins and were developed in the 70s amid a swell of hippie health food “innovations” (think: nut loaf, lentil stew, tofu stir fry, and avo-sprout sandwiches). And while we included some whole wheat flour in our recipe, we played a bit with texture to make the end result a bit more, well, cupcake-ish. In short, they’re delicious, nutritious, and the life of the party. (And if you ditch the frosting they’re a killer make-ahead breakfast, too!)
Party on,
Greta + Fanny
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