I have been busy baking, cold, snowy weather almost demands it! So, we find ourselves in the middle of our second installation of Long Distance Cooking Lessons. I wordlessly took a month off in December but, fear not...the program is not dead. I just needed a breather, as did many of you...cooking is all very jolly in December without any assignments.
What we're baking today are: Morning Glory Muffins, a super classic recipe that has everything but the kitchen sink in it, is loaded with fiber and vitamins and tastes a bit like carrot cake for breakfast to boot. My boys say "Yum!" This variation comes from King Arthur Flour and has whole wheat flour and no pineapple although some variations have it. I have a mad love affair with muffins which, are often not such healthy items so this hits my sweet spot, so to speak.
Morning Glory Muffins
1/2 cup raisins
2 cups whole wheat flour or white whole wheat
3/4 cup of maple syrup (or honey)
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups carrots, grated
1 large apple cored, and grated
1/2 cup shredded coconut
1/2 cup chopped walnuts
1/3 cup sunflower seeds or wheat germ, (optional)
3 large eggs
2/3 cup olive oil, coconut oil or butter
2 teaspoons vanilla extract
1/4 cup orange juice or water
2 cups whole wheat flour or white whole wheat
3/4 cup of maple syrup (or honey)
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups carrots, grated
1 large apple cored, and grated
1/2 cup shredded coconut
1/2 cup chopped walnuts
1/3 cup sunflower seeds or wheat germ, (optional)
3 large eggs
2/3 cup olive oil, coconut oil or butter
2 teaspoons vanilla extract
1/4 cup orange juice or water
Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
To make the muffins: In a small bowl, cover the raisins with hot water, and 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, apple, coconut, nuts, and sunflower seeds or wheat germ, if using. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).
To bake the muffins: Bake for 25 to 28 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.
To make the muffins: In a small bowl, cover the raisins with hot water, and 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, apple, coconut, nuts, and sunflower seeds or wheat germ, if using. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).
To bake the muffins: Bake for 25 to 28 minutes, until a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.
These muffins freeze well and also are great for snacks on-the-go and they are at their peak after a day or two of storage as the flavors just meld and marry with a little time to kill.
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