I made some Morning Glory Muffins recently. Two reasons behind this sudden need to make this particular muffin: I wanted to stash some in the freezer for the bleary eyed mornings ahead and two, I wanted to taste a fresh-from-the-oven muffin chock full of goodness in my mouth, stat. Really it was a win win situation. A muffin filled with raisins, carrots, unsweetened coconut, wheat germ and apples…it does not get better than this! Come on, let me show you how these came together!Carrots and apples are shredded up while chopped pecans, unsweetened coconut and wheat germ stand by.
Dry ingredients are whisked together.
Have I mentioned there is really no need for any electronic gadgets. I used the food processor for the carrots and apple but you could easily chop those by hand, or grate them on a box grater. In another bowl I added some oils, eggs, lemon juice, vanilla extract and used my tried and true rotary hand mixer to get this mixture properly mixed.
Raisins get plumped…and my hands are nearly as swollen as the raisins! (These are the joys in the 9th month of pregnancy!)
The carrots, apple, wheat germ, pecans, coconut and lemon zest get mixed in with the dry goods. The wet mixture is added in all at once and a light hand folds and mixes the two together…but first…
those plumped up raisins get mixed in as well. I used an ice cream scooper to fill up my paper lined muffin tins.
If I were not distracted that day by all the happenings outside I would have sprinkled some oats on top. But alas…I was hungry!
Fresh from the oven 20 minutes later! A hearty muffin that gains most of the sweetness from the mixed in goods. I used this recipe from King Arthur Flour and made a few changes. One was to cut back on the brown sugar to 1/2 cup. Another change I made was to use a combination of coconut oil and vegetable oil mostly because I felt like it. I used white whole wheat flour vs. straight up whole wheat flour. Because of the wheat content I cut it with some acid – KAF suggested orange juice which I did not have – but I did have a lemon and used that with some zest! That is it!! A perfect muffin for a quiet morning!
- Slightly Adapted from King Arthur Flour
- 1/2 C. raisins
- 2 C. white whole wheat flour
- 1/2 C. packed brown sugar
- 2 t. baking soda
- 2 t. cinnamon
- 1/2 t. ground ginger
- 1/2 t. kosher salt
- 2 C. grated carrots
- 1 medium sized apple, chopped (I used Fuji)
- 1/2 C. unsweetened shredded coconut
- 1/2 C. chopped pecans
- 1/3 C. wheat germ (or sunflower seeds or pepitas!)
- 3 large eggs
- 1/3 C. coconut oil, melted
- 1/3 C. vegetable oil
- 1/4 C. lemon juice (or orange). I juiced one lemon and added water to make 1/4 cup.
- zest of one lemon
- 2 t. vanilla extract
- Preheat the oven to 375*. Prepare a muffin tin - without papers - spray with nonstick spray or line with muffin paper liners and lightly spray the papers.
- In a small dish add hot water to raisins and set aside.
- In a large bowl combine the flour, brown sugar, baking soda, cinnamon, ginger, salt and whisk to combine.
- Chop the apples and carrots either in a food processor or grate with a box grater. Add these to the flour mixture along with the coconut, pecans, lemon zest, wheat germ and stir together to combine.
- In a medium bowl beat the eggs, oils, lemon juice and vanilla extract.
- Add the wet mixture to the dry mixture and mix until there are a few streaks of flour still in the bowl. Drain the plumped raisins and mix them into the muffin batter.
- Scoop the batter into the prepared muffin tins. You may have leftover batter. I used foil lined wrappers, put them in a loaf pan and filled the batter that way. They held up fairly well.
- Bake the muffins in the 375* for 20 - 25 minutes. My oven took about 20 minutes to bake them until a tester in the middle of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes then remove them to a cooling rack to cool completely. Enjoy!