Healthy Living in the North

Foodie Friday: Prince George carrots, B.C. apples, and the urge to bake this fall

Plate of muffins

Morning glory muffins can use local Prince George carrots and B.C. apples! What will you bake this fall?

Welcome to fall!

While the summer is full of excitement and adventure, I absolutely love this time of year here. It’s the Prince George I fell in love with! Almost exactly two years ago, I moved from Halifax. I was only supposed to be here for six months but, like many, I have fallen in love with the beauty of this area and all it has to offer. I love walking through the forests full of yellow leaves and the earthy smell of the moist ground. What’s your favourite part about this season?

Fall is the time of new beginnings for me and many others. After all of the summer adventures have subsided, fall is when the kids go back to school and everyone is back at work. For me, fall is the time to start new projects and endeavours as I usually tend to spend a bit more time indoors, until the snow flies!

The cooler temperatures provide a very welcome urge to bake, too! Luckily, there are plenty of local carrots and zucchini around from the summer harvest to incorporate into muffins, breads, and loaves to give a boost of vitamins and fibre to our homemade goodies.

Do you have some funky old apples sitting in your fridge? What about old bananas in your freezer? Throw these both into your baking for extra fiber, moisture, and sweetness.

Here is one of my favourite muffin recipes using local Prince George carrots and B.C. apples:

Morning glory muffins

Makes 12 large muffins (or 24 medium-sized muffins – adjust baking time as necessary)

Ingredients

  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 1/3 cup wheat germ
  • ½ cup brown sugar
  • 2 ½ tsp cinnamon
  • 2 tsp baking soda
  • ¼ tsp salt
  • 2 cups shredded carrots
  • ½ cup raisins (or chopped dates)
  • ½ cup walnuts, chopped
  • ½ cup unsweetened flaked coconut
  • 1 apple, skin on, shredded
  • 3 eggs
  • ½ cup vegetable oil
  • ½ cup very ripe bananas
  • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 350 F. Grease 12 muffin cups, or line with paper liners.
  2. In a large bowl, mix together flour, wheat germ, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins (or dates), nuts, coconut, and apple.
  3. In a separate bowl, beat together eggs, banana, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. The batter will be thick!
  4. Scoop batter into prepared muffin cups.
  5. Bake in preheated oven for 18-20 minutes (12-15 minutes if making 24 medium muffins) or until toothpick inserted into center comes out clean.
  6. Enjoy and share with someone you love, in a beautiful space.
Lindsay Kraitberg

About Lindsay Kraitberg

Lindsay is a registered dietitian working regionally with the CBORD (a food and nutrition database used in food services) team as well as in complex care. Originally from Vancouver Island, she grew up in the small town of Duncan then lived in Halifax, Nova Scotia for four years before relocating to the north. Lindsay thoroughly enjoys her position with Northern Health as she works with many different health care teams and learns something new every day. When Lindsay isn’t at work, you can find her snowboarding in the winter and hiking, biking or camping in the warmer weather.

Share