Morning Glory Muffins
1 apple, peeled and grated (trick: grate the apple as a whole, using the core as a handle)
2 cups carrots, coarsely grated (use a food processor or you will be grating all day)
1/2 cup raisins
1/2 cup coarsely chopped pecans
1/2 cup flaked, sweetened coconut
1 cup all-purpose flour
1 cup whole wheat flour
1 1/4 cup sugar (use only 1 cup if using sweetened apple sauce)
2 tsps baking soda
2 tsps cinnamon
1 tsp salt
3 large eggs
1/2 cup vegetable oil
1/2 cup applesauce (preferably unsweetened, adjust sugar if sweetened)
1 tsp vanilla
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWXkLGUq51oD6B797vceaMpGPeOmCJBZeLlsvCuGDgTGYKpsoCMmWFmUXhUQ_Dxh1y-4WUDwWls1Hm2Ytm-SLSI4TwSk68Pwys9Ad5ns7JyNNqJJP5tRJGEb6jIV5Pkn2HESlodqCz-4/s320/morningglory.jpg)
2. Combine flour, baking soda, sugar, salt, and cinnamon in a large mixing bowl. Add the first five ingredients, and stir.
3. Whisk remaining ingredients in a separate bowl, and then add to dry mixture.
4. Spoon into muffin tray and bake for thirty minutes or until the muffins are firm and spring back to touch. Take out of the oven and cool on wire racks. For best results, let sit several hours (24 ideally) before eating.
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