Morning glory muffins are good to eat and good for you. And, true to their name, they’re a glorious way to start the day.
Servings: 12 large muffins
Total Time:45 Minutes
2 cupsKing Arthur White Whole Wheat Flour (or Whole Wheat Flour), spooned and leveled
1 cup plus 2 tablespoonslight brown sugar, packed
2 teaspoonsbaking soda
1 tablespoonground cinnamon
1 teaspoonground ginger
1/2 teaspoon salt
3 large eggs
2/3 cupvegetable oil
1/4 cuporange juice (if making your own, you'll need one orange)
2 teaspoonsvanilla extract
2 cupspeeled and shredded carrots (you'll need 4-5 large carrots)
1 large tart apple, such as Granny Smith, peeled, cored and shredded
1/2 cupshredded coconut, sweetened or unsweetened
2/3 cupchopped walnuts
1/3 cupwheat germ
Preheat the oven to 375°F. Grease a 12-cup muffin tin with nonstick cooking spray.
In a small bowl, cover the raisins with hot water. Set them aside to soak.
In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ginger, and salt.
Drain the raisins, squeezing out any excess water with your hands.
In a separate bowl, beat together the eggs, oil, orange juice, and vanilla extract. Add to the flour mixture, along with the drained raisins, carrots, apple, coconut, walnuts, and wheat germ. Mix until the batter is evenly moistened and combined.
Divide the batter among the wells of the prepared pan. They will be very full.
Bake the muffins for about 25 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
Remove the muffins from the oven and let cool in the pan on a rack for about 5 minutes. Turn the muffins out onto the rack to cool completely. Cover and store at room temperature for several days.
Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.