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Recipes

Morning Glory Muffins

These moist and delicious muffins — packed with goodness — are perfect for brunch, tea, snacks, or an on-the-run breakfast.

October 2, 2017

Moist and delicious morning glory muffins — packed with goodness — are perfect for brunch, tea, snacks, or an on-the-run breakfast

Makes 18 muffins.

Ingredients

  • 2 cups all-purpose flour or one-to-one gluten-free flour
  • 1 cup (packed) light-brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 2 cups grated carrots
  • 1 large Granny Smith apple, peeled, cored, and grated
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 1/2 cup chopped toasted walnuts
  • 1/3 cup sunflower seeds
  • 3 large eggs
  • 2/3 cup olive oil
  • 2 teaspoons vanilla extract
  • 1/4 cup pineapple-orange juice, or plain orange juice
  • 1/2 cup golden raisins
  • 1/2 cup diced dried pineapple

Preparation

Preheat the oven to 375 degrees F. Line 18 muffin cups with cupcake papers.

In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger and salt.
Stir in grated carrots, grated apple, coconut, walnuts and sunflower seeds.

In a separate bowl, beat together eggs, oil, vanilla and juice. Add to the flour mixture and stir just until evenly moistened. Gently fold in raisins and pineapple until evenly distributed.

Divide the batter among the muffins cups. They should be about three-quarters full before baking.
Bake the muffins for 25 to 28 minutes, until they rise, the tops are browned and a toothpick inserted in one of the center muffins comes out clean.

Remove pans from the oven, let cool for 5 minutes on a rack, then turn muffins out of pans to cool completely. Store in an airtight container at room temperature. These keep for several days and freeze nicely for later use.

Cook’s note: Save time by using a food processor with the grater blade to grate the carrots and apple. If you use a box grater, don’t grate them too finely. Pre-shredded packaged carrots are too large for this recipe.
 



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