Morning Glory Whole Wheat Muffins |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Modified from King Arthur Flour to match our tastes and reduce sugar. They're plenty sweet and a great breakfast muffin! Turned out so well I wanted to record what I did. Ingredients:
1/3 cup raisins |
2 cups whole wheat flour |
1/2 cup sugar (i used turbinado) |
2 teaspoons baking soda |
1 teaspoon cinnamon |
1/2 teaspoon cardamom |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
2 cups peeled and grated carrots |
1/2 cup unsweetened applesauce |
1/2 cup unsweetened grated coconut |
1/3 cup sunflower seeds |
3 large eggs |
1/2 cup coconut oil, just melted |
1/4 cup orange juice |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 375 degrees F. Lightly grease a muffin tin.
2. Put the raisins in a bowl and cover with hot water, set aside to soak while you assemble the rest of the recipe.
3. Whisk together flour, sugar, baking soda, spices, and salt in large mixing bowl.
4. Stir in the carrots, applesauce, coconut, and sunflower seeds.
5. In a separate bowl, beat together the eggs, oil, orange juice, and vanilla. Add to the flour mixture, and stir until evenly moistened.
6. Drain the raisins and stir them inches.
7. Scoop the batter into the prepared muffin tin. The muffin cups will be almost full to the top.
8. Bake until nicely domed and inserted cake tester comes out clean, 25 minutes. Remove from oven and let cool in pan for 5 minutes. Place muffins on rack to finish cooling.
|
|