Morning Glory Muffins – home made with King Arthur Flour, coconut, sesame seeds, walnuts, carrots, Massachusetts Macintosh apples from our own Cold Spring Orchard in Stowe, Vermont & raisins.
Too yummy not to share.
I love taking food photos and updating my favorite recipes on my blog – and this ranks up as one of my favorite muffins and I found the recipe on the King Arthur Flour website.
Below is my rendition and I use both the sunflower seeds and the wheat germ because the recipe is so moist the wheat germ really makes it perfect.
Ingredients:
1/2 cup (2 1/2 ounces) raisins
2 cups (8 1/2 ounces) King Arthur whole wheat flour, traditional or white whole wheat
1 cup (7 1/2 ounces) brown sugar
2 teaspoons baking soda
2 teaspoons Extra Fancy Penzeys Vietnamese Cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups (7 ounces) carrots, peeled and grated
1 large tart apple, peeled, cored, and grated
1/2 cup (1 1/2 ounces) sweetened shredded coconut
1/2 cup (2 ounces) chopped walnuts
1/3 cup (1 1/2 ounces) sunflower seeds or wheat germ, optional
3 large eggs
2/3 cup (4 5/8 ounces) vegetable oil
2 teaspoons vanilla extract
1/4 cup (2 ounces) orange juice
Penzeys Cinnamon Sugar
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. Bake 25-28 minutes. Best made in large size muffins.
To make the muffins:
Use a liquid measuring cup to soak the raisins in hot water & set aside while you make the rest of the muffins. Mix together the flour, sugar, baking soda, spices, and salt. Add coconut, nuts, sunflower seeds and wheat germ.
In the Vitamix pulverize the carrots, apple and orange juice, If you don’t have a Vitamix you can grate the carrots & apple. Add the wet to the dry and mix with the eggs, oil, and vanilla.
Mix until evenly moistened. Drain the raisins and stir them in. Fill the muffin tins almost to the top — it is a moist recipe and they do not raise that much. Wonderful to eat hot with butter. Yummy treat for fall mornings!
