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.
Ingredients
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
Equipment
Muffin tin
Paper bake cups for muffins
Grater
Cup to soak raisins
Small bowl for liquid ingredients
Large mixing bowls
Peeler
Knife
Mixing spoon
Spoon or spatula to mix
Toothpick
Measuring cups and spoons
Instructions
- 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.
Tips
- 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.
