Morning Glory Muffins
Recipe type: Baking
Prep time:
Cook time:
Total time:
Serves: 12 muffins
- 2 Cups (450g) Whole Wheat Flour
- ½ Cup (100g) Brown Sugar
- 2 Teaspoons Baking Soda
- 1 Teaspoon Baking Powder
- 2 Teaspoons Ground Cinnamon
- 2 Cups (450g) Carrots, peeled and grated
- 1 Whole Apple, washed, cored and grated
- ½ Cup (100g) Dried Cranberries
- ½ Cup (100g) Nuts (pecans or walnuts), coarsely chopped
- ¼ Teaspoon Sea Salt
- ½ Cup (100g) Canola Oil
- 3 Large Eggs
- ½ Cup (100g) Plain Yogurt
- 1 Teaspoon Vanilla Extract
- Preheat the oven to 350F (180C)
- In a bowl combine the flour, sugar, baking soda, baking powder, cinnamon, salt and mix well
- Add grated carrots, grated apple, cranberries and nuts, combine completely
- In a separate bowl beat the eggs, add the oil, yogurt and vanilla and mix totally
- Add the wet ingredients to the dry ones and mix until just combined, do not over mix
- Using paper muffin cups (or silpat version) fill the muffin pan with the batter, do not overfill
- Bake for 25-30 minutes, until a test knife comes out clean
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2013/11/morning-glory-muffin-recipe-la-toussaint-flowers
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