Morning Glory Whole Wheat Muffins Food

WHOLE GRAIN MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon.
• In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined.
• Add apples, raisins, carrots, walnuts and ¼ cup of the coconut and stir gently until well combined.
• Spoon batter into 16 paper-lined muffin tins, filling each about ⅔ full.
• Top evenly with remaining 2 tablespoons coconut and bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes.

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

MORNING GLORY MUFFINS

Steps:

• Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
• In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, 1/2 cup of the walnuts and 1/2 cup of the raisins into the wet mixture. Stir in the melted coconut oil.
• With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.
• Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.

MORNING GLORY WHOLE WHEAT MUFFINS

Steps:

• Preheat oven to 375 degrees F. Lightly grease a muffin tin.
• Put the raisins in a bowl and cover with hot water, set aside to soak while you assemble the rest of the recipe.
• Whisk together flour, sugar, baking soda, spices, and salt in large mixing bowl.
• Stir in the carrots, applesauce, coconut, and sunflower seeds.
• In a separate bowl, beat together the eggs, oil, orange juice, and vanilla. Add to the flour mixture, and stir until evenly moistened.
• Drain the raisins and stir them inches.
• Scoop the batter into the prepared muffin tin. The muffin cups will be almost full to the top.
• Bake until nicely domed and inserted cake tester comes out clean, 25 minutes. Remove from oven and let cool in pan for 5 minutes. Place muffins on rack to finish cooling.