Café Roots Morning Glory Muffins Live On!



It was a sad day this past October when we learned that April Bertelli had shuttered Café Roots on West Street, located three floors directly below our Berkshire Living offices in the former Berkshire Life insurance building at the corner of North Street.
Despite pouring her heart and soul into the place, she couldn’t seem to draw the foot traffic necessary to sustain a small coffee shop in this dicey economy. A shame. Aside from the convenience of not having to venture out into the cold to fetch a cuppa, I found April’s easygoing, no-nonsense attitude a refreshing contrast to those of the extra-chipper, overly caffeinated baristas often found behind the counter at other java joints.
But the number one reason why I miss Café Roots is April’s glorious Morning Glory Muffins. Seriously addictive, the walnut- and coconut- studded carrot-apple confections earned the much-deserved nickname Crack Muffins. (Really—that’s what she calls ’em. If you take offense, well, lighten up.)
The hobbyist baker stopped by the other day to drop off a final batch of her sinful sweets to help us soothe our cravings...and she also shared the recipe—enjoy!
April Bertelli’s Morning Glory (aka Crack) Muffins
Makes one dozen, maybe a few more
2 cups flour
1 ¼ cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
½ cup toasted walnuts
½ cup shredded unsweetened coconut
½ cup raisins 
dash salt
2 cups shredded carrots
1 apple, peeled and shredded
3 eggs
2 teaspoon vanilla
1 cup vegetable oil
--Preheat oven to 350 degrees.
--Combine dry ingredients in a large mixing bowl; add carrots and apple.
--In a small bowl, whisk together eggs, vanilla, and oil.
--Add wet ingredients to dry ingredients and stir until moist—do not overmix!
--Pour into a greased muffin pan.
--Bake 20 minutes, until golden.
--Devour slowly, one at a time...


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