- 15
Ingredients
- 2 cups flour
- 1 1/4 cups sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 2 tbsp wheat germ
- 1/2 cup wheat bran
- 2 cups carrots, peeled and grated
- 1/4 cup dried cranberries
- 1/4 cup dried blueberries
- 1/4 cup pecans, chopped and toasted
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 1/2 cup coconut
- 1 Granny Smith apple, grated
- 3 large eggs
- 3/4 cup canola oil
- 2 tbsp flax seed oil
- 1 tsp vanilla
- 1 1/4 cups orange juice
- Maple syrup, to glaze
Preparation
Step 1
Preheat oven to 350F. In a large bowl, mix together dry ingredients from flour through wheat bran. Add carrots, cranberries, blueberries, pecans, sunflower seeds, pumpkin seeds, coconut and apples. In a separate bowl, whisk together eggs, canola oil, flax seed oil, vanilla and orange juice. Add to flour mixture and stir just to combine. Don't over-mix. Fill paper muffin cups with batter and bake for approximate 15 - 18 minutes.
Once baked and still hot, glaze muffins with maple syrup for a nice shine. This batter can be stored in an airtight container inside the fridge for up to two weeks. Batches can be made as desired. Subsequent batches from fridge will require an additional 5 minutes baking time.
Note: Raisins can be substituted for dried cranberries and blueberries.