I doubled the original recipe at King Arthur and found I had enough batter to make 4 dozen mini muffins and 2 dozen regular sized muffins. I highly recommend you use muffin papers, with so much good treasure buried in these muffins they sometimes don't have enough batter to keep them from tearing. Enjoy!
Morning Glory Muffins
- 1/2 cup raisins
- 2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
- 1 cup brown sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups peeled and grated carrots
- 1 large tart apple, peeled, cored, and grated (or leave the peel on; your choice)
- 1/2 cup shredded coconut, sweetened or unsweetened
- 1/2 cup chopped walnuts
- 3 large eggs
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/4 cup orange juice
Directions
- Preheat the oven to 375°F. I highly recommend using muffin cup liners, mini-muffin or regular sized.
- 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, drained raisins and nuts.
- In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.
- Add to the flour mixture, and stir until evenly moistened.
- Spoon batter into each cup, filling completely.
- Bake the muffins for 25 to 28 minutes, mini-muffins took about 12 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
- Place pan on cooling rack for 5-10 minutes then remove the muffins and let them cool completely, if you can can!
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