Morning Glory Muffins
This recipe brings together all kinds of fruits and vegetables in an earthy whole-grain muffin that's moist and just sweet enough. These are a great eat-in-the-car treat on the way to school or work.
|Serving details:||12 large or 24 regular|
|Serving size:||2 muffins|
|Prep time:||20 minutes|
|Cook time:||15-18 minutes for 2 1/2-inch muffins|
|Total time:||35-38 minutes|
Paper bake cups for muffins
Cup to soak raisins
Small bowl for liquid ingredients
Large mixing bowls
Spoon or spatula to mix
Measuring cups and spoons
Non-stick spray OR paper baking cups
1/2 cup dried fruit (reduced sugar cranberries, raisins, etc.)
2 cups whole wheat flour
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon (optional)
1/2 teaspoon ground ginger (optional)
1/2 teaspoon salt (optional)
3 carrots, grated
1 large tart apple, grated
1/2 cup unsweetened shredded coconut (optional)
1/2 cup unsalted nuts, chopped (optional)
1/3 cup sunflower seeds or wheat germ (optional)
3 large eggs
2/3 cup vegetable oil OR canola oil
2 teaspoons (regular or imitation) vanilla extract
1/4 cup 100% orange juice
- Before you begin, wash your hands, surfaces, fruits, and vegetables.
- Preheat the oven to 375 degrees.
- Lightly spray muffin tin with non-stick spray or line with paper baking cups.
- In a small bowl or cup, cover the dried fruit with hot water. Set them aside to soak while you assemble the rest of the recipe.
- In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
- Stir in the carrots and apple (if using), add coconut, nuts, and sunflower seeds into the bowl with the flour mixture.
- In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.
- Add liquid to the flour mixture, and stir until evenly moistened.
- Drain the dried fruit and stir.
- Divide the batter among the tins of the prepared pan. The cups on the muffin tin will be almost filled to the top.
- Bake the muffins for 15-18 minutes. Test muffins by inserting a toothpick into center of a middle muffin. When finished, the toothpick will come out clean.
- Plan ahead! These muffins freeze well and will keep for up to 3 months.
- You can use grated sweet potato or butternut squash in place of grated carrots. Be sure to add 1 to 2 teaspoons of water to the batter if using these ingredients.
- If using a muffin tin with extra large cups, bake for 25-28 minutes.