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Morning Glory Muffins Recipe

Name: Morning Glory Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: ½ cup (72.5 g) raisins; 2 cups (240 g) whole wheat flour; 1 cup (200 g) light brown sugar, (packed); 2 teaspoons baking soda; 2 teaspoons cinnamon; ½ teaspoon ginger; ½ teaspoon kosher salt; 8 medium carrots, (peeled and finely grated, excess moisture squeezed out (about 2 cups)); 1 large Granny Smith apple, (peeled, cored, and grated, excess moisture squeezed out (about 1 cup)); ½ cup (46.5 g) shredded sweetened coconut, (or unsweetened); ½ cup (58.5 g) walnuts, (roughly chopped); 3 large eggs, (room temperature); ⅓ cup (73 g) vegetable oil; 2 teaspoons vanilla extract; 1 medium orange, (zested and juiced (1 teaspoon zest, ¼ cup juice))

i am baker

Morning Glory Muffins are muffins made with whole-wheat flour, raisins, carrots, apples, coconut, walnuts, and orange juice for a delightful way to start your day!

Ingredients

½ cup (72.5 g) raisins

2 cups (240 g) whole wheat flour

1 cup (200 g) light brown sugar, (packed)

2 teaspoons baking soda

2 teaspoons cinnamon

½ teaspoon ginger

½ teaspoon kosher salt

8 medium carrots, (peeled and finely grated, excess moisture squeezed out (about 2 cups))

1 large Granny Smith apple, (peeled, cored, and grated, excess moisture squeezed out (about 1 cup))

½ cup (46.5 g) shredded sweetened coconut, (or unsweetened)

½ cup (58.5 g) walnuts, (roughly chopped)

3 large eggs, (room temperature)

⅓ cup (73 g) vegetable oil

2 teaspoons vanilla extract

1 medium orange, (zested and juiced (1 teaspoon zest, ¼ cup juice))

Method

Preheat the oven to 375°F. Line a 12-cup muffin tin with muffin liners and set aside.

Add raisins to a small dish and cover with hot water. Set them aside to soak for 10-15 minutes while you prepare the muffin batter.

In a large bowl, whisk together flour, brown sugar, baking soda, cinnamon, ginger, and salt.

Add carrots, apples, coconut, and walnuts. Stir to combine.

In a separate medium bowl whisk together the eggs, oil, vanilla, orange juice, and orange zest until fully incorporated.

Add the wet mixture to the flour mixture and stir together until just incorporated.

Drain the liquid from the raisins, and gently fold them into the muffin batter. You will have about 4 cups of batter.

Fill each muffin cup with a heaping ⅓ cup of muffin batter. Each muffin liner will be filled to the top.

Bake muffins for 22-25 minutes, or until a toothpick inserted in the center comes out mostly clean. (A few crumbs are okay.)

Remove the muffins from the oven and allow them to cool to room temperature before serving.

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