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 size:||1 large muffin or 2 regular muffins|
|Prep time:||20 minutes|
|Cook time:||15-18 minutes for 2 1/2 inch muffins or 25-28 minutes for 3 1/4 inch muffins|
|Total time:||35-48 minutes for 2 1/2 inch muffins or 45-68 minutes for 3 1/4 inch muffins|
Paper bake cups for muffins
Measuring cups and spoons
Cup to soak raisins
Small bowl for liquid ingredients
Large mixing bowls
Spoon or spatula to mix
6 ounce yogurt and glass of 100% juice OR piece of fruit and a glass of fat-free milk
Recipe sourced from King Arthur Flour
Non-stick spray or paper baking cups
1/2 cup raisins or dried cranberries, chopped dried plums or other dried fruit
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 (about 2 cups)
1 large tart apple, grated
1/2 cup shredded coconut, sweetened or unsweetened (optional)
1/2 cup chopped walnuts (optional)
1/3 cup sunflower seeds or wheat germ (optional)
3 large eggs
2/3 cup vegetable or canola oil
2 teaspoons vanilla extract (regular or imitation)
1/4 cup orange juice
- Before you begin wash your hands, surfaces, utensils, fruits and vegetables.
- Preheat the oven to 375 degrees.
- Lightly spray muffin tin with non-stick spray or line paper baking cups.
- In a small bowl or cup, cover the raisins 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, apple, coconut, nuts, and sunflower seeds or wheat germ 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 raisins and stir them in.
- Divide the batter among the cups of the prepared pan. They'll be full almost to the top.
- Bake the muffins for 15-18 minutes for regular size and 25-28 minutes for large muffins, until they're nicely domed. When done, a toothpick inserted in the center of one of the middle muffins will come out clean.
- Remove from the oven, let cool for 5 minutes in pan on a rack. Then turn out of pans to finish cooling.
- Put any leftovers in an airtight container. Store at room temperature for several days. Freeze for up to 3 months.
- You can use grated sweet potato or butternut squash in place of grated carrots, but you may need to add 1-2 teaspoons of water because the carrots are juicier.
- 1 cup grated apple = 1 large apple or 1 1/2 medium apples (like those in a 3 pound bag in the grocery store). Grate the peel with the apple.Alternatives to apple:
- Use vegetables in season, grated: zucchini, parsnip, turnip, pumpkin, summer squash
- Use fruit in season, grated: pear, apricot, fig