Morning Glory Oat Muffins
- 1/2 cup raisins
- 1 cup whole wheat flour
- 3/4 cup old fashioned oats
- 3/4 cup brown sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 cups carrots, peeled and grated
- 1 large apple, peeled, cored, and grated
- 1/2 cup shredded coconut, sweetened or unsweetened
- 1/2 cup chopped pecans
- 1/3 cup wheat germ, optional
- 3 large eggs
- 2/3 cup unsweetened apple sauce
- 2 teaspoons vanilla extract
- 1/4 cup orange juice
- demerara sugar, for topping
Adapted from honeyandjam.com
Personal note of G: maybe make these like those yummy bran muffins, with the caramelized nuts on the bottom, which you invert when they are done. (rather than having the nuts mixed into the dough)
Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers. In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
In a large bowl, whisk together the flour, oats, brown sugar, baking soda, cinnamon, and salt. Stir in the carrots, apple, coconut, nuts, and wheat germ, if using. In a separate bowl, beat together the eggs, applesauce, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan, filling almost to top. Sprinkle with demerara sugar.
Bake for 23 to 25 minutes, until domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.