Kapu ti and Morning Glory Muffins
Kapu ti is Te Reo for cup of tea.
I made these muffins for our final Te Reo Class Matariki Morning Tea. These are my gluten and dairy free version of Samantha Seneviratne’s New York Times recipe for Morning Glory Muffins. They are pretty glorious with cinnamon, walnut, raisins, grated apple and carrot. They are also fibre filled and YUM!
The Te Reo Maori course I did was 2 hours/week and 7 weeks long. The course has really kickstarted and inspired me to continue learning, practicing speaking, writing Te Reo and my understanding of Te Ao Maori. At our final session we gave our pepeha (a formal way of introducing ourselves in a Maori context) or mihi for those of us who don’t whakapapa back to Aotearoa. A deeply fulfilling and culturally nourishing way to connect with the people, traditions and language of Aotearoa.
June Parata teaches this course and she is an absolute treasure (pounamu) to learn and korero with. She shares the language with such joy, radiance and generosity. Register your interest with the Mokoia Community Association if you would like to begin your Te Reo journey: 07 345 5971.
Thank you June, you are miharo (SOOO WONDERFUL).
If your are hands full and can’t get to a class: Maori at Home by Scotty and Stacey Morrison is amazing.
Ingredients:
3/4C Brown Rice Flour
1/2C Ground Almonds
1/4C Tapioca Flour
1/2C Brown Sugar
1 1/2 tsp ground Cinnamon
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2C Coconut
1/2C chopped Walnuts
1/2C Raisins
1 teaspoon Orange Zest (finely grated)
1/4 tsp Salt
3/4C Milk or Plant Based Milk (I used 1/2C Raglan Coconut Yoghurt & 1/4C Water)
1/2 cup melted Coconut Oil or Butter
2 large Eggs
3/4C finely grated Carrot (2 medium sized carrots)
1/2C grated Apple (1 medium sized apple)
Toppings:
1/4C of both Walnuts and Raisins for sprinkling on top of muffinss
Instructions:
1) Heat oven to 175 degrees celcius. Line a 12 cup standard muffin tin with liners (or oil with melted coconut oil/butter).
2) Whisk together the dry ingredients: brown sugar, flours, cinnamon, baking soda, baking powder and salt. In another bowl, whisk together: milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, walnuts, raisins, melted butter into the wet mixture.
3) Fold the dry ingredients into the wet until just combined. Do not overmix. Divide the batter evenly into the prepared cups.