Morning Glory Muffins
This recipe is written for jumbo muffin tins - the kind that just have 6 giant muffins per pan. If you want to make smaller muffins, you should probably reduce the cooking time. You should get 8 jumbo muffins from this recipe.
Ingredients
1/2 C golden raisins1/2 t almond extractHot water (to cover raisins)
2 C (240g) whole wheat pastry flour (Bob’s Red Mill if available)1 C (200g) brown sugar (light or dark)2 t baking soda2 t cinnamon1/2 t ground ginger1/2 t salt (Morton’s Kosher if available)
1 1/2 - 2 C (150-200g) grated carrots1 large or medium apple, cored and small diced (skin on OK - good fiber)1/2 C (40g) sweetened flake coconut
1/2 C (40g) slivered almonds1/3 C (45g) unsalted sunflower seeds
3 large eggs at room temp2/3 C (130g) canola oil1/4 C (60g) orange juice2 t vanilla Directions 1. Put raisins in a small bowl, cover with hot water (tap OK), stir in almond extract, cover and let sit for 30 minutes or more. 2. In a LARGE mixing bowl, whisk together dry ingredients and set aside. 3. Prep/measure carrots, apples and coconut. Mix these into the dry ingredients, coating thoroughly. Add almonds and sunflower seeds to the mix and mix in. 4. In a separate bowl, beat together eggs, oil, juice and vanilla. Incorporate the wet into the dry until thoroughly mixed. 5. Place muffin papers or foils into the muffin tin. Fill to the top of the papers/foils. You should have 8 jumbo muffins. 6 .Bake at 375 for 23 minutes. This timing is for a convection oven that has a “convection-humid” setting. If you are using straight convection, you might need to reduce the cooking time a few minutes. If you do not have a convection setting, you might need to bake them a little longer. Use the toothpick test to see whether your muffins have set. Notes For a nice crunchy, crusty top, sprinkle with turbinado or other sugar before baking. Credits: This is very close to the original King Arthur recipe, you can also find it on page 35 of the King Arthur Whole Grain Baking Cookbook Tags: breakfast, muffins, baked goods Original Post Date: 11/16/21
2 C (240g) whole wheat pastry flour (Bob’s Red Mill if available)1 C (200g) brown sugar (light or dark)2 t baking soda2 t cinnamon1/2 t ground ginger1/2 t salt (Morton’s Kosher if available)
1 1/2 - 2 C (150-200g) grated carrots1 large or medium apple, cored and small diced (skin on OK - good fiber)1/2 C (40g) sweetened flake coconut
1/2 C (40g) slivered almonds1/3 C (45g) unsalted sunflower seeds
3 large eggs at room temp2/3 C (130g) canola oil1/4 C (60g) orange juice2 t vanilla Directions 1. Put raisins in a small bowl, cover with hot water (tap OK), stir in almond extract, cover and let sit for 30 minutes or more. 2. In a LARGE mixing bowl, whisk together dry ingredients and set aside. 3. Prep/measure carrots, apples and coconut. Mix these into the dry ingredients, coating thoroughly. Add almonds and sunflower seeds to the mix and mix in. 4. In a separate bowl, beat together eggs, oil, juice and vanilla. Incorporate the wet into the dry until thoroughly mixed. 5. Place muffin papers or foils into the muffin tin. Fill to the top of the papers/foils. You should have 8 jumbo muffins. 6 .Bake at 375 for 23 minutes. This timing is for a convection oven that has a “convection-humid” setting. If you are using straight convection, you might need to reduce the cooking time a few minutes. If you do not have a convection setting, you might need to bake them a little longer. Use the toothpick test to see whether your muffins have set. Notes For a nice crunchy, crusty top, sprinkle with turbinado or other sugar before baking. Credits: This is very close to the original King Arthur recipe, you can also find it on page 35 of the King Arthur Whole Grain Baking Cookbook Tags: breakfast, muffins, baked goods Original Post Date: 11/16/21