Name: Morning Glory Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3/4 cup (90g) all-purpose flour -; 3/4 cup (85g) whole wheat flour -; 3/4 packed cup (160g) light brown sugar, packed -; 1/2 teaspoon salt -; 1 1/2 teaspoons baking soda -; 1/4 teaspoon baking powder -; 2 teaspoons ground cinnamon -; 1/4 teaspoon ground nutmeg -; 1/4 teaspoon ground allspice -; 3 large eggs -; 3/4 cup (149g) canola oil -; 1/4 cup (85g) honey -; 1 teaspoon vanilla extract -; 2 medium carrots, grated (about 1 1/4 cups) -; 1 small apple, peeled, cored, and grated (about 1/2 cup) -; Zest from one medium orange -; 1/2 cup golden or dark raisins -; 1/2 cup walnuts, chopped -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Morning Glory Muffins

1. 3/4 cup (90g) all-purpose flour -

2. 3/4 cup (85g) whole wheat flour -

3. 3/4 packed cup (160g) light brown sugar, packed -

4. 1/2 teaspoon salt -

5. 1 1/2 teaspoons baking soda -

6. 1/4 teaspoon baking powder -

7. 2 teaspoons ground cinnamon -

8. 1/4 teaspoon ground nutmeg -

9. 1/4 teaspoon ground allspice -

10. 3 large eggs -

11. 3/4 cup (149g) canola oil -

12. 1/4 cup (85g) honey -

13. 1 teaspoon vanilla extract -

14. 2 medium carrots, grated (about 1 1/4 cups) -

15. 1 small apple, peeled, cored, and grated (about 1/2 cup) -

16. Zest from one medium orange -

17. 1/2 cup golden or dark raisins -

18. 1/2 cup walnuts, chopped -

How to cook deliciously - Morning Glory Muffins

1. Stage

Preheat the oven to 400°F: Line a 12-cup muffin pan with paper cups or grease with butter.

2. Stage

Combine the dry ingredients: In a bowl, whisk together the flours, sugar, salt, baking soda, baking powder, cinnamon, nutmeg, and allspice to combine. Use a spoon to smash apart any remaining brown sugar lumps. (If you shake the bowl, any lumps will rise to the surface.)

3. Stage

Make the batter: In a large bowl, stir the eggs to break them up. Add the canola oil, honey, vanilla, carrots, apple, orange rind, raisins, and walnuts. Stir thoroughly. Stir in the dry ingredients until well blended. Divide the batter among the muffin cups, filling them almost to the top. Tap the muffin pan once, hard, on the counter to settle any air pockets.

4. Stage

Bake the muffins for 22 to 25 minutes: or until they are firm and a toothpick inserted into the middle emerges clean. Set the muffins on a wire rack to cool. Muffins keep well for several days stored in an airtight container.