Desserts

Morning Glory Muffins

Name: Morning Glory Muffins
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 12 servings
Ingredients: ½ cup raisins; 2 cups all-purpose flour; ½ cup dark brown sugar; 2 teaspoons ground cinnamon; 1 ½ teaspoons baking soda; ½ teaspoon salt; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; 2 cups peeled and grated carrots see notes; 1 cup cored and grated apple (peeled or unpeeled)see notes; ½ cup walnuts see notes; 3 large eggs (room temperature); ½ cup unsalted butter (melted and cooled); ⅓ cup vegetable oil (or canola) I used COCONUT OIL; 1 tablespoon orange zest I used lime zest; 1 tablespoon vanilla extract

12 servings

servings

25 minutes

active time

47 minutes

total time

Start Cooking

Ingredients

½ cup raisins

2 cups all-purpose flour

½ cup dark brown sugar

2 teaspoons ground cinnamon

1 ½ teaspoons baking soda

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 cups peeled and grated carrots see notes

1 cup cored and grated apple (peeled or unpeeled)see notes

½ cup walnuts see notes

3 large eggs (room temperature)

½ cup unsalted butter (melted and cooled)

⅓ cup vegetable oil (or canola) I used COCONUT OIL

1 tablespoon orange zest I used lime zest

1 tablespoon vanilla extract

Directions

Add raisins to a small bowl and cover with hot water. Set them aside.

Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan or line with paper liners and lightly spray the liners with nonstick spray.

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

Strain the raisins and add them along with the carrots, apple, and walnuts to the flour mixture. Toss together with a silicone spatula.

In a separate bowl or in a 2-cup liquid measuring cup, whisk the eggs, butter, oil, orange zest, and vanilla together until well combined.

Add the liquid to the dry ingredients and stir with a silicone spatula until just combined. Don't overmix the batter or the muffins will be tough.

Divide the batter evenly between the muffin cups and bake for 18-22 minutes, until golden brown.22 minutes plus 10 Batter was very moist (apples,maybe no soaking cranberries next time?)

Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

Notes

Substituted 2TSP of each of sunflower,pumpkin seeds and unsweetened coconut flakes

Added 10 mins

Carottes 3 med

Apples 2 mer

Nutrition

Serving Size

1 muffin

Calories

263 kcal

Total Fat

12 g

Saturated Fat

6 g

Unsaturated Fat

6 g

Trans Fat

0.3 g

Cholesterol

61 mg

Sodium

270 mg

Total Carbohydrate

34 g

Dietary Fiber

2 g

Total Sugars

11 g

Protein

5 g