Morning Glory Muffins to Start Your Day
I woke up yesterday at the crack of dawn to a beautiful morning. The air was still, the sun was rising, and sunlight was breaking through the newly formed leaves on the trees in a way that takes your breath away. Yes, it was a glorious morning, and since I was up I decided to make a batch of Morning Glory Muffins. I was inspired by the day.
|Morning Glory Muffins|
The Morning Glory muffin recipe I used is one from the King Arthur Flour bakers, with just a couple of substitutions. You can click the link for the original King Arthur Flour recipe, or try my adaptation. My version makes 12 hearty muffins, full of "good for you" ingredients. You'll find them to be moist, not too sweet muffins that are perfect with your morning coffee.
Morning Glory Muffins
|Morning Glory Muffin Ingredients|
- 1/2 cup dried cranberries, soaked in hot water
- 1-1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1 cup packed brown sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups grated peeled carrots
- 1 large apple, peeled and grated
- 1/2 cup sweetened shredded coconut
- 1/2 cup coarsely chopped walnuts
- 3 large eggs
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/4 cup orange juice
Preheat the oven to 375 degrees F. Line your muffin tin with papers and spray the inside of the papers with baking spray. Soak the cranberries in a small bowl of hot water while you assemble the ingredients. Mix the flours, sugar, baking soda, cinnamon, ginger, and salt together in a large bowl. Whisk to combine well.
Add the carrot, coconut, nuts, apple and drained cranberries to the dry ingredients, stirring well to distribute the dry ingredients.
In a separate bowl mix together the eggs, oil, vanilla and orange juice. Add the wet mixture to the dry, stirring until mixed and the dry mixture is evenly moistened. Divide the mixture evenly in the muffin cups. Each muffin cup should be full to the top.
|Fill the Muffin Cups to the Top|
Bake the muffins on the middle rack of your oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes in the pan and then tip them on their side to finish cooling.
Serve the muffins warm, or wrap individually for freezing. You can get my printable adaptation of the Morning Glory Muffins by clicking the link, or visit the King Arthur site for the original King Arthur Morning Glory Muffins recipe.
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