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|
Muffin tin – 12 or 24-cup (3 1/4 inch or 2 1/2 inch cups)
Paper bake cups for muffins
Measuring cups and spoons
Grater (box or handheld)
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
Cooking spray or oil to prepare the muffin tins or paper bake 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
2 cups peeled and grated carrots
1 large tart apple, peeled, cored, and grated OR leave the peel on; your choice
1/2 cup shredded coconut, sweetened or unsweetened
1/2 cup chopped walnuts (optional)
1/3 cup sunflower seeds or wheat germ (optional)
3 large eggs
2/3 cup oil, vegetable or canola
2 teaspoons vanilla extract
1/4 cup orange juice
- Before you begin wash your hands, surfaces, utensils, fruits and vegetables.
- Preheat the oven to 375 degrees.
- Lightly grease a 12-cup muffin tin or 24-cup regular muffin tin, or line each with papers and spray the insides of the papers.
- 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 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.
- Moisture from the grated carrots and apples is important in this recipe.
- 2 cups of finely grated carrots = 3 carrots = 8 ounces (as stated in the King Arthur blog).
- 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
- Use whatever is at hand to mix 1 1/3 cups of nuts, seeds and coconut if you don’t have enough of any one of these ingredients.