She makes the dough, and we get the morning glory. This year the 11-time Juno-nominated singer-songwriter Kathleen Edwards put down her guitar and opened up Quitters, a coffee shop in Stittsville, Ont. The former Starbucks barista outsources most of her food selections, but bakes her own muffins, including her speciality. "While on tour, all I wanted every morning was a really healthy muffin," she says. "I found that there were precious few good morning glory muffins in the world. So, when opened up Quitters, I was determined to come up with the very best vegan morning glory in town."
Kathleen Edwards's Vegan Morning Glory Muffin
1 cup all-purpose flour
1/2 cup sugar
1 1/2 cup red bran
1 tsp baking soda
3 tsp baking powder
dash of salt
1 tbsp cinnamon
2 tbsp molasses
2 tbsp vanilla extract
1/4 cup canola oil
1/4 cup applesauce
1 cup almond milk
1 tbsp apple cider vinegar
One to three of the following items:
3 ripe bananas, mashed
1/4 cup diced and dried: dates, apricots, cranberries, raisins, frozen blueberries (small wild blueberries work best), crushed pecans, sunflower seeds, walnuts, unsweetened shredded coconut.
Preheat oven to 350.
Combine flour, sugar, red bran, baking soda, baking powder, salt and cinnamon. Set aside.
In a separate bowl, combine molasses, vanilla extract, canola oil and applesauce.
In a separate bowl, add apple cider vinegar to almond milk, and let curdle for 5 minutes, then add to wet ingredients.
Once wet ingredients are blended, add to dry ingredients with a spatula or hand mixer, then the party starts. Add one to three of the ingredients listed to make your favourite combination. All these items work beautifully in the muffin mix.
Bake for 22-25 minutes, until top feels firm but still slightly spongy.