Morning Glory Muffins

These morning glory muffins are packed with carrots, coconut, apple, and raisins. They make a great start to any morning.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 15

Calories: 255kcal

1/2 cup raisins
2 cups white whole wheat flour (or 1 cup whole wheat flour and 1 cup all purpose white flour)
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups peeled and grated carrots
1 large apple (grated)
1/2 cup sweetened shredded coconut
3 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
1 cup nuts, ground flax seed, etc. ((optional))

Preheat the oven to 375 degrees. Lightly grease 12 muffin cups.
Place the raisins in a bowl of warm water or apple juice. Let them soak for at least 10 minutes while you prepare the rest of the recipe.
In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, ginger, and salt. Stir in carrots, coconut, and apples.
In another bowl, beat together eggs, oil, and vanilla. Add to the flour mixture and stir until everything is just combined.
Drain any excess liquid from the raisins and stir them into the batter.
Divide evenly among the muffin cups. I ended up with enough batter for 15 muffins. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven. Let cool in the pans for 5 minutes then remove to a cooling rack or other surface to finish cooling.

Whenever you bake with raisins, always give them a good soak in water first. They’ll plump right up and become juicy, perfectly sweet nuggets you’ll be happy to bite into. And if you’re feeling extra adventurous, you can even soak them in bourbon or wine or orange juice or whatever tickles your fancy.

Course Breakfast, Quick Breads, Muffins & Scones

Cuisine American

Keyword carrot muffins, morning glory muffins

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