Morning Glory Muffins
User Reviews
5
Morning Glory Muffins
Description
Morning Glory Muffins bring together grated carrots and apples with raisins, shredded coconut, and nuts to create a moist, textured muffin that balances sweetness and warm spices. The combination of whole-wheat and all-purpose flours provides a hearty structure, while baking soda leavens the batter for a tender crumb. Cinnamon and ginger add depth without overpowering the fruit and nut flavors. The use of oil and buttermilk contributes to a moist interior with a light texture.
The muffins bake individually in a standard muffin tin, making them convenient for individual servings. The natural sweetness from the fruits and brown sugar pairs well with morning coffee or as a portable snack.
For best results, measure and prepare your flours by aerating or sifting to avoid compacting. Raisins can be substituted or mixed with dried cranberries, and neutral oils like canola or melted coconut work well. Both regular and low-fat buttermilk are suitable, depending on preference.
Ingredients
- 1/2 cup raisins
- 2 cups carrot peeled and grated
- 1 cup apple peeled and grated, Granny Smith variety
- 1/2 cup coconut shredded, sweetened
- 1/2 cup walnuts chopped, or pecans
- 1/3 cup neutral cooking oil generic cooking oil
- 3 egg large
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
- 1 cup whole-wheat flour finely milled
- 1 cup all-purpose flour
- 1 cup light brown sugar packed
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375F. Lightly grease a 12-cup muffin tin, or line it with paper liners.
- In a medium bowl, whisk together the raisins, carrots, apples, coconut, and nuts. Set aside.
- In a separate large bowl, whisk oil, eggs, and vanilla together until combined.
- Whisk in buttermilk until combined.
- Add flours, brown sugar, baking soda, cinnamon, ginger, and salt. Whisk in just until incorporated.
- Stir in raisin mixture.
- Divide the batter between the prepared muffin tins.
- Bake the muffins for 23-28 minutes, or until a toothpick inserted in the center of one of the muffins comes out clean.
- Remove from the oven, and let cool in pans for 5 minutes.
- Remove to wire rack to finish cooling.
Notes
- Use regular or golden raisins; dried cranberries can be mixed in for variation.
- Neutral oils such as canola or melted coconut oil are good substitutes.
- Both regular and low-fat buttermilk work in the recipe.
- Properly measure flours by aerating or sifting, spooning into the cup, then leveling to avoid dense muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 298kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 333mg | 14% |
| Potassium | 260mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 3630IU | 73% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
