The Inn at Angel Island (39 page)

A whole new life. The realization was positively . . . stunning. How had this happened? She had no idea.

But it was wonderful. A new path she’d never imagined, opening up before her.

Liza closed her eyes against the sunlight and said a silent prayer, asking for help to live up to her promises and to make the inn thrive again. For help to create not just a successful enterprise but one that fulfilled the promise of the island and the traditions of her own family.

A haven for travelers searching for a place to refresh their spirit and find a new start. Just as she had.

This was the true legacy her aunt had left to her, Liza realized, and the one she hoped to pass on.

Here’s one of Claire’s favorite recipes, which never fails to make smiles bloom around the breakfast table. The ingredients and spices are varied, and Claire claims there’s no reason to worry if you don’t have everything on hand. Just improvise. The muffins never come out the same way twice but are always delicious . . . and could be called Vanishing Muffins, since they disappear so quickly.

Morning Glory Muffins

MAKES 16 MUFFINS

 

Ingredients

2¼ cups unbleached all-purpose flour
2 teaspoons baking soda
¾ cup brown sugar, lightly packed (light or dark)
¾ cup white sugar
2 tablespoons cinnamon
1 teaspoon ground ginger
½ teaspoon allspice
2 cups grated carrots
1 cup (8 ounces) crushed pineapple, packed in juice and drained
¾ cup raisins (golden preferred)
½ cup shredded coconut
½ cup chopped walnuts or pecans
3 large eggs
1 teaspoon vanilla extract
1 cup canola oil

Directions

Preheat the oven to 350 degrees F with a rack in the lower third.

Line muffin tins with paper cups.

In a large bowl, mix together the flour, baking soda, sugar, cinnamon, ginger, and allspice. Add the carrots, pineapple, raisins, coconut, and nuts, and mix thoroughly.

In a separate bowl, whisk the eggs with the vanilla and then the oil. Pour egg mixture into the dry ingredients in thirds and blend well. (Do not overmix or muffins will turn out tough.)

Fill muffin cups to the brim. Bake for 30-35 minutes or until a toothpick or sharp, thin knife inserted in the middle of a muffin comes out clean. Allow to cool for 10-15 minutes and remove from tins.

a cognizant v5 original release september 24 2010