I am getting my Finding Beauty In The Ordinary post up today, although much later than usual because we've had such a busy Saturday. We started out with doing some rearranging of furniture. Eden has outgrown the little cradle that she'd slept in since she was born, so Jonathan set up her full size crib this morning. To make room for it in our bedroom, we moved a bookshelf out to the dining room. I had fun reorganizing our books and making it pretty. (We also have another shelf in the living room.)

Later in the day I baked Morning Glory Muffins. We enjoy eating muffins on Sunday morning, and I often bake then on Saturday as Sunday mornings are busy enough with getting two little girls ready for church! These are one of our favorite kinds of muffins. The recipe is from the King Arthur Whole Grain Baking Book. The muffins are huge, so I usually bake twelve regular size muffins and put the rest of the batter in mini muffins. This time I had ten mini's as well as the regular muffins.

Morning Glory Muffins
1/2 cup raisins
2 cups whole wheat flour
1 cup packed brown sugar (I just use 1/2 cup)
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
2 cups peeled, grated carrots
1 large tart apple,  peeled, cored and grated
1/2 cup coconut
1/2 cup slivered almonds or chopped walnuts
1/3 cup sunflower seeds or wheat germ (I've never actually used this, but I'm sure it would be good.)
3 eggs
2/3 cup oil
1/4 cup orange juice
2 teaspoons vanilla extract

Preheat oven to 350*. Lightly grease muffin pan or use paper liners

Put the raisins in a small bowl and cover then with hot water. Set aside to soak while you assemble the rest of the recipe. Whisk together the flour, sugar, baking soda, spices and salt in a large bowl. Stir in the carrots, apple, coconut, nuts and sunflower seeds. Beat together the eggs, oil, orange juice and vanilla. Add to flour mixture, and stir evenly until moistened. Drain raisins and stir them in. (I just stir them in with the wet ingredients.)

Scoop batter evenly into the prepared pan(s). Bake muffins about 20 minutes or until toothpick comes out clean. Allow muffins to cool in pad for 5 minutes then turn them out onto a rack to finish cooling.

I will not be posting tomorrow, Sunday, but plan to be back on Monday. Good night!