MORNING GLORY MUFFINS

By Marinel

Dense and moist and filling for breakfast.

Ingredients

• 1/2 cup raisins
• 2 cups King Arthur whole wheat flour, traditional or white whole wheat
• 1 cup brown sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups carrots, peeled and grated
• 1 large tart apple, peeled, cored and grated
• 1/2 cup sweetened shredded coconut
• 1/2 cup chopped walnuts
• 1/3 cup sunflower seeds, or wheat germ
• 3 large eggs
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/4 cup orange juice

Details

Servings 12
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 375 degrees. Lightly grease a 12 cup muffin tin, or line it with papers and spray the insides of the papers.

To make the muffins: 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, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ. In a separate bowl, beat together the eggs, oil, 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 (they'll be full almost to the top; that's ok)

To bake the muffins:
Bake for 25 to 28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes n thier pan on a rack, then turn out of the pans to finish cooling.