Happiness is...

by Christina

Friday was International Happiness Day sponsored by the United Nations.  Read more about it here: http://www.dayofhappiness.net/#happiness I've been planning how to spread happiness on this particular day all week long...and yup, I got the day wrong. I thought it was today. Oh well, every day should be Happiness Day. Is anyone going to care that I am late?

I can't begin to explain why this day was so important to me. Bottom line, I really can't think of a better cause...let's spread happiness. Think about what would happen in our world if everyone did one nice thing for someone else...and for themselves on the same day. Not the gushy, over-the-top, leave me alone, sappy happiness. Rather the thoughtful gestures that let others around us know that you really do care. It's so easy to get wrapped up in the day-to-day activities...here was my chance to spread a little good cheer.


I made my favorite muffins, full of wholesome ingredients and shared them with some fellow knitters. Morning Glory muffins...even the name is happy. 

So that's what I did, a day late but not day-old muffins. In the spirit of the "day", I'm now sharing the recipe with you. May each bite bring you a little happiness.

Morning Glory Muffins

½ cup raisins

*1 cup whole wheat flour (I love Wheat Montana flour)

*¾ cup old fashioned oats

¾ cup brown sugar

2 teaspoons cinnamon

2 teaspoons baking soda

½ tsp salt

2 cups carrots, peeled, grated

1 large apple, peeled, cored, grated

½ cup shredded coconut, sweetened or unsweetened (I use Bob’s Red Mill)

½ cup chopped pecans (optional)

3 large eggs (straight from the hen if you can)

2/3 cup unsweetened apple sauce

2 teaspoons vanilla extract

¼ cup orange juice

Preheat the oven to 375°F. Place muffin liners (my preference is parchment) and lightly spray the insides of the liners. When I make this recipe, I end up with 16-18 happy little muffins.

In a small bowl, cover the raisins with hot water, set them aside to soak.

Whisk together the dry ingredients (flour, oats, brown sugar, cinnamon, baking soda, and salt). Stir in the carrots, apple, coconut and nuts (if using). In a separate bowl, beat together the eggs, applesauce, vanilla and juice. Add to the dry ingredients; stir until evenly moistened without overmixing. Drain the raisins and stir them into the muffin batter. Using a small (I use ¼ cup) measuring cup, divide the batter among the prepared pan filling almost to the top.

Bake for ~20 minutes until a toothpick comes out clean. Cooking times may vary depending on your oven so it may take a few minutes more or less. Let cool for approximately 5 minutes in the pan; turn out on a rack to finish cooling.

*If desired (or needed), substitute your favorite gluten-free flour if desired.  It may take a few tries to find the right flour mixture but I would begin with a gluten-free baking flour (such as Bob’s Red Mill 1 to 1 baking flour). While oats are naturally gluten-free, oats are often contaminated during processing. For those avoiding gluten, substitute with gluten-free oats.