These muffins are delicious. The mixture of the shredded carrots and apple along with the coconut, walnuts and raisins adds great flavor and keeps them very moist. They may take a few more minutes than other muffins to whip together because of the shredding but worth the work!
This recipe came from, once again, King Arthur Flour! I hope sometime during my life I will have a chance to head to Vermont to visit their bakery store and school and THANK them for all the great recipes they provide!
(Picture from King Arthur Flour)
Morning Glory Muffins
1/2 cup (2 1/2 ounces) raisins
2 cups (8 1/2 ounces) King Arthur whole wheat flour, traditional or white whole wheat (I used 1 cup all-purpose and 1 cup whole wheat)
1 cup (7 1/2 ounces) brown sugar
2 teaspoons baking soda 2 teaspoons 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 (I omitted the oil and used 2/3 cup applesauce instead to make them healthier)
2 teaspoons vanilla extract
1/4 cup (2 ounces) orange juice
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.
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, nuts, and sunflower seeds or wheat germ, if using. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan (they’ll be full almost to the top; that’s OK).
Bake for 25 to 28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.
Recipe from King Arthur Flour