I am a huge muffin fan. What’s not to love? You can make them quickly, children can help with multiple steps, and you can add almost anything your taste buds crave! Sometimes, however, a carb-loaded muffin only lasts in my system so long. Enter one of my favorite morning problem-solvers: Morning Glory Muffins! With its shredded carrots, apple, and walnuts, pair it with some yogurt or a glass of milk and you have all major food groups in a simple hand-held breakfast. Good morning! ~ Theresa
What you need:
- 1/2 c. raisins
- 2 c. all-purpose flour
- 1 c. sugar
- 2 t. baking soda
- 2 t. cinnamon
- 1/2 t. ground ginger
- 1/2 t. salt
- 2 c. peeled and grated carrots (about 3 carrots)
- 1 large tart apple, grated
- 1/2 c. sweetened shredded coconut
- 1/2 c. chopped walnuts
- 1/3 c. wheat bran or wheat germ
- 3 large eggs
- 2/3 c. vegetable oil
- 2 t. vanilla extract (store-bought or homemade)
- Optional topping: 2 T. salted butter, 1/4 c. sugar, 1/2 t. cinnamon
- box grater
- small, medium, and large mixing bowls
- muffin pan
- muffin liners (optional)
- cooling rack
- whisk, spatula, and spoon
Time: 35-45 minutes (15-20 minutes prep, 20-25 minutes baking)
Freezeable: Yes. I love to freeze muffins! You can reheat in the microwave in just 20-30 seconds, but you will get a more “just-baked” taste if you loosely bag the muffin(s) in foil and reheat in an oven for 10-15 minutes at 375F.
Serves: makes 12 muffins
Multiplying the recipe: While I multiply muffins often, I would mix this in individual batches to evenly distribute the large amount of ingredients.
Morning Glory Muffins:
Preheat oven to 375F. Put the raisins in a small mixing bowl and cover with hot water. Lightly grease a 12-cup muffin pan or line with silicone or paper muffin liners. Shred the carrots and apple.
In a large mixing bowl, whisk the flour, sugar, baking soda, cinnamon, ginger, and salt. Add the carrots, apple, coconut, walnuts, and wheat bran.
In a medium mixing bowl, whisk the eggs, oil, and vanilla. Add to the large mixing bowl and stir gently with a spatula until evenly incorporated.
Drain the raisins and stir gently into the batter. Fill the 12 muffin cups. Don’t worry about overflowing – these muffins do not rise very much during baking. Divide the batter as evenly as possible.
Bake for 20-25 minutes, until a toothpick inserted in 2-3 muffins comes out cleanly. The tops should be lightly browned. Cool in pan on a cooling rack for 5 minutes before removing from the pan to cool completely.