These incredible muffins were created by our friend and celebrated pastry chef Caroline Schiff

Kelp Morning Glory Muffins(made with Ready-Cut Kelp)

12 muffins – 45 minutes

  • 226 grams / 2 cups whole wheat flour
  • 213 grams / 1 cup packed dark brown sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp kosher salt
  • 43 grams / ½ cup shredded coconut 
  • 55 grams / ½ cup chopped walnuts
  • 75 grams / ¾ cups fresh or frozen and thawed cranberries, roughly chopped
  • 3 large eggs
  • 150 grams / ¾ cup neutral oil like grapeseed, sunflower or canola
  • 2 tsp vanilla extract
  • 62 grams / ¼ cup orange juice
  • One 4 oz package Atlantic Sea Farms Ready Cut Thaw and Eat kelp, thawed, drained, pressed to remove excess liquid and roughly chopped
  • Demerara sugar as needed for sprinkling, optional

Heat the oven to 350 degrees with a rack in the center. Lightly grease a standard 12 cavity muffin tin, or use muffin papers.. 

In a mixing bowl combine the whole wheat flour, dark brown sugar, baking soda, cinnamon, ginger and salt. Mix to combine, breaking up any lumps of sugar. Add the coconut, walnuts and cranberries, mixing to evenly distribute everything. 

In another mixing bowl combine the eggs, oil, vanilla and orange juice. Whisk well. Add the wet mixture to the dry and fold it together with a spatula until no dry bits remain.

Add the kelp and fold through until evenly incorporated.

Divide the batter evenly among the 12 cavities and top each with a generous sprinkle of demerara sugar if using.

Transfer to the oven and bake until a toothpick or cake tester comes out clean- 30 to 40 minutes. Remove from the oven and allow the muffins to cool in the tin for 5 minutes, and then unmold to continue cooling. Enjoy warm or room temperature. Muffins will keep at room temperature in an airtight container for up to three days, or wrapped well and frozen for up to one month. Thaw before enjoying.