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GLORIOUS MORNING GLORY MUFFINS

All the goodness of fruit, veggies, nuts and sweetness trapped in a moist, tender muffin. Perfect or 'on the go' mornings.
Course Baking
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16

Ingredients

  • 1/2 cup raisins or cranberries , or sultanas
  • 2 cups whole wheat flour , traditional or white whole wheat
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups carrots , peeled and grated
  • 1 large tart apple , peeled, cored, and grated
  • 1/2 cup crushed pineapple , drained well
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup sunflower seeds or pepitas , optional
  • 3 large eggs
  • 2/3 cup canola oil
  • 2 teaspoons vanilla extract
  • 1/4 cup (2 ounces) orange juice

Instructions

  1. 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. You will need a second muffin tin to use up all the batter. I opt for a mini muffin tin, because mini muffins are just too adorable.
  2. In a small bowl, cover the raisins with hot water, and set them aside to soak.
  3. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, pineapple, coconut, nuts, and sunflower seeds or pepitas, if using.
  4. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until just mixed together (do not overmix!). Drain the raisins and stir them in. Divide the batter among the wells of the prepared pans (aim for between 3/4 full and full).
  5. Bake for 25 to 28 minutes, until nicely domed and a cake tester inserted in the centre 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.

Recipe Notes

This is one of those recipes where the final yield will depend on your muffin tins. I like to bake both larger and smaller ones. Traditionally it should yield between 12 and 16 muffins depending on how full you fill the tins. You can go almost to the top without fear of overflowing batter. I always seem to fill a 12 muffin tin, with enough left over to use a mini muffin tin.

Wouldn't it be pretty to sprinkle hemp seeds on the tops of the batter before baking?  I also now sprinkle some of my Gingerbread Buckwheat Granola on top before baking.

I have played with this recipe to include Einkorn or Emmer Flours. Their density differs from modern wheat flour, usually requiring more flour or else the batter will be too wet. I used 1 cup whole wheat, and then 1 1/4 cup of the Einkorn flour