I was first given the recipe for Morning Glory Muffins from my husband’s grandmother. They were rich and delicious. Morning Glory Muffins are full of all kinds of fruits and vegetables and resulted in a wonderful muffin. This recipe, from King Arthur Flour, is a little healthier using coconut oil and whole wheat but the end result is as equally delicious as I remember!
Morning Glory Muffins
½ cup raisins
2 Cups Whole Wheat flour
1 cup brown sugar
2 tap baking soda
2 tsp cinnamon
½ tsp ground ginger
½ tsp salt
2 cups peeled and grated carrots
1 large tart apple, cored and grated (I leave the peel on)
½ cup shredded coconut
½ cup chopped walnuts
1/3 cup sunflower seeds (or wheat germ)
3 large eggs
2/3 cup coconut oil, melted
2 tsp vanilla
¼ cup orange juice
Preheat your oven to 375. Lightly grease your muffin tin or line it with muffin papers and spray the insides of the paper with oil.
In a small bowl, cover the raisins with hot water, set them aside to soak.
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. 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 muffin tin. Bake 25-30 minutes or until they’re nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean. Remove from the oven, let cool for 5 minutes in the pan and then remove them to a wire rack to finish cooling.
These muffins freeze wonderfully.