Morning Glory Muffins
This recipe for morning glory muffins, a throwback to the "back to the land" '60s, brings together all kinds of fruits and vegetables in an earthy whole-grain treat. Moist and just sweet enough, morning glory muffins are a great "eat in the car" breakfast or snack. They need the enhancement of neither butter nor jam (though either — or cream cheese — wouldn't be out of place).
Ingredients
- 1/2 cup raisins or King Arthur Jammy Bits
- 2 cups King Arthur Golden Wheat Flour
- 1 cup light brown sugar or dark brown sugar
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon table salt
- 2 cups carrots
- 1 large tart apple
- 1/2 cup shredded coconut
- 1/2 cup walnuts
- 1/3 cup sunflower seeds or 1/3 cup wheat germ
- 3 large eggs
- 2/3 cup vegetable oil
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1/4 cup orange juice
Instructions
- 1
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.
- 2
In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
- 3
In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
- 4
Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ.
- 5
In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.
- 6
Add to the flour mixture, and stir until evenly moistened.
- 7
Drain the raisins and stir them in.
- 8
Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).
- 9
Bake the morning glory muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
- 10
Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.