Morning Glory Muffins
Preheat oven to 350 degrees.
Ingredients:
1/2 C whole wheat flour
1/2 C white flour
1/2 C spelt flour
1/2 C gluten-free flour mix (mine was the one from Costco)
*over the years, I have used many combos of flour - anything from all white to 1/2 white 1/2 whole wheat, all whole wheat, 3/4 whole wheat & 1/4 wheat germ/oat bran/bran - really, the recipe is pretty forgiving as to what flours you use. I have only recently started experimenting with ancient grains & would not be able to give good directives for using any of those as of yet…sorry…*
Or...if you do not eat an over abundance of animal protein, like me, & sometimes wonder about your protein intake... you can sub 1 C of the flour choice for 1 C of protein powder. I use fermented vegan protein powder myself, but any would work. If you choose a vanilla powder, I would suggest cutting the sugar back by 1/4 to 1/2 C!!
1/2 - 3/4 C sugar (I use organic cane sugar) *sugar substitutes work just fine with this recipe too-use according to your taste*
2 tsp baking soda
2 heaping tsp cinnamon (we love cinnamon in our household!)
pinch of sea salt
2 C grated carrot
1/2 C raisins (always soak in a bit of boiling water while you compile rest of ingreds - there will be no comparison in the plumpness, if you do!)
1/2 C unsweetened med-grind coconut
1 apple, peeled, cored & grated
*Note also: new discovery!! Juicing pulp. We have recently taken up the cause of juicing. One of our faves is juice from ingredients very akin to this recipe. Carrot, apple, pineapple, ginger & turmeric juice. 2 cups of the pulp from this juice works nicely instead of the grated carrot & apple. So, if you are a juicer, give it a go!*
3 eggs (sub flax egg for vegan = 1 tbsp ground flaxseed & 3 tbsp water, mixed = 1 egg)
1/2 C veg oil
1 snack size unsweetened apple sauce = 1/2 C (I always keep those little snack packs of applesauce around - they are just too handy for baking)
3 tsp vanilla (it seems like a lot of vanilla, but trust me - it is a baker's secret to always double the vanilla in recipes)
Method:
In a large bowl, whip eggs, oil, applesauce & vanilla with electric or stand mixer, or aggressively by hand. Add all dry ingredients on top of the egg mixture & then mix all together only until well combined. Add the carrot, raisins, coconut & apple mixing again only until nicely blended.
Spray a regular muffin tray with Pam. I'm not a big fan of muffin papers, but use them if you must. Divide the batter evenly into 12 - or 11 if you really want some grand muffins. Pour a little water into that extra spot if you are doing 11 - It will save your pan & put a little moisture into your oven which is good for muffins. Pop into the oven & bake for 20 - 25 mins. If you have made larger muffins, they often need the extra 5 mins, but always keep an eye out, because muffins can come a long way in just the last min or two!!
Cool on a rack in the muffin tray for a few mins before you try to release and then for a few more minutes once removed. It will be hard, as you will have already been craving a bite, from the unbearably good aroma all throughout the house…sit, relax, enjoy!!