Morning Glory Muffins
Adapted from King Arthur Flour
Sweet muffins packed with all sorts of healthy goodness! Carrots, apple, raisins, nuts and sunflower seeds, whole wheat flour, and then topped with toasted coconut.
I wanted to make these to take with me on my trip last week, but it didn’t get done. I had put the raisins in rum to soak, so they got a really good soaking because they bathed in rum all week long while I was on my travels. My muffins had to wait till I got back to get cooked. It was worth the wait. They are so delicious!
I’m really glad I put the coconut on top of the muffins instead of in the batter because I love the light sweet crunch it adds … and it makes the tops of the muffins look quite pretty too.
- 1/2 cup raisins + 1/4 cup rum (or hot water)
- 2 cups peeled and grated carrots
- 1 large apple, cored and grated
- 2/3 cup brown sugar
- 3 large eggs
- 1/3 cup olive (or other vegetable) oil
- 1/3 cup nonfat yogurt
- 2 teaspoons vanilla extract
- 1 fresh orange
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup walnuts, toasted and chopped
- 1/3 cup sunflower seeds
- For the top: shredded coconut & raw (turbinado) sugar
- Preheat the oven to 375 and spray a 12-cup muffin tin plus a 6-cup muffin tin with cooking spray.
- Put the raisins in the rum or hot water and set them aside to soak for 15 minutes or longer. If your raisins are old and very dry (like mine were), you may want to let them soak overnight or longer.
- In a large mixing bowl, stir together the carrots, apple, brown sugar, eggs, oil, yogurt, and vanilla. When the raisins are nice and plump, drain off the rum into a 1/4 cup measure. Fill the rest of the fourth cup measure with fresh-squeezed juice from the orange. (If you are using hot water, you can discard the water and just use orange juice.)
- Now sprinkle the dry ingredients over the wet ingredients in the bowl, then stir together just until all the dry ingredients are fully incorporated. Pour into the muffin cups, filling them all the way to the top. Sprinkle the top of each muffin with a bit of coconut, then with a bit of raw sugar.
- Bake at 375 for 25 - 30 minutes or until a wooden pick inserted in the center comes out clean.
- Let them rest in the muffin tins for about 5 minutes, then enjoy!
King Arthur Flour tells me these muffins freeze well. I don't think mine are going to last that long!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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