Morning Glory Muffins

“This earthy whole grain muffin is an adaptation of a King Arthur Flour Mill recipe”

Difficulty

Beginner

Yield

12 muffins

Ingredients

1/2 cup raisins2 cups whole wheat flour1 cup brown sugar1 teaspoon baking soda2 teaspoons cinnamon, ground1/2 teaspoon ginger, ground1/2 teaspoon salt2 cups carrots, peeled and grated1 apple, peeled, cored and grated1/2 cup shredded coconut1/3 cup sunflower seeds3 eggs2/3 cup vegetable oil2 teaspoons vanilla extract1/4 cup orange juice

Equipment

Chef's knifeCutting boardSpatulaWhiskPeelerGraterMeasuring cupsMeasuring spoonsSieveMixing bowls of various sizesTasting spoonsPortioning scoopMuffin tinMuffin cupsDish towelCooling wire rack

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 375°F.

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.

Peel the carrot and use the large side of a grater to grate. Peel and core the apple and grate the same way.

Stir in the carrots, apple, coconut, nuts, and sunflower seeds.

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.

Spoon the batter into each muffin cup, filling them level with the rim.

Bake the morning glory muffins for 25 to 28 minutes, until a pick inserted into 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.