Morning Glory Muffins
By Jennifer Segal · onceuponachef.com
50 minMakes 12 muffins
Wholesome spiced muffins loaded with shredded carrots, apple, coconut, and walnuts.
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| prepPreheat oven to 375°F / 190°C | ||||||
| prepGrease a 12-cup muffin tin with nonstick cooking spray | ||||||
| 160 ml raisins | Soak raisins in hot water | Drain raisins, squeeze dry | Combine wet & dry, fold in raisins, vegetables & nuts | Divide batter among muffin cups | Bake 375°F / 190°C, 25 min until domed | Cool in pan 5 min, turn out to cool |
| 240 g King Arthur White Whole Wheat Flour | Whisk together dry ingredients | |||||
| 1 cup + 220 g packed light brown sugar | ||||||
| 2 teaspoons baking soda | ||||||
| 1 tablespoon ground cinnamon | ||||||
| 1 teaspoon ground ginger | ||||||
| ½ teaspoon salt | ||||||
| 3 large eggs | Beat eggs, oil, orange juice & vanilla | |||||
| 160 ml vegetable oil | ||||||
| 60 ml orange juice | ||||||
| 2 teaspoons vanilla extract | ||||||
| 200 g peeled and shredded carrots | ||||||
| 1 large tart apple, peeled, cored and shredded | ||||||
| 45 g shredded coconut | ||||||
| 80 g chopped walnuts | ||||||
| 40 g wheat germ | ||||||
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