Morning Glory Muffins
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/120 grams all-purpose flour
- ¾cup/85 grams whole-wheat flour
- 1½teaspoons ground cinnamon
- 1teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt
- ¾cup/177 milliliters whole milk
- ¾cup/160 grams packed dark brown sugar
- 2large eggs
- ¾cup/90 grams shredded carrot (from 2 medium carrots)
- ½cup/77 grams shredded apple (from 1 medium apple)
- ½cup/57 grams unsweetened shredded coconut, toasted
- ¾cup/90 grams finely chopped walnuts, toasted
- ¾cup/112 grams raisins
- ½cup/118 milliliters melted coconut oil
Nutritional analysis per serving (12 servings)
329 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 21 grams sugars; 5 grams protein; 193 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- Step 2
In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, ½ cup of the walnuts and ½ cup of the raisins into the wet mixture. Stir in the melted coconut oil.
- Step 3
With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.
- Step 4
Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.
Private Notes
Comments
I did something revolutionary: I prepared this recipe exactly as written. Delicious!
Me - The rule is: 1/3 of the sugar can be eliminated without destroying the recipe. With more, your product may be dry, tough, and not brown enough. Dark brown sugar also promotes caramelization (browning) and contributes acid, which reacts with the baking soda/powder to make the product rise. To fix that, I'd replace the sugar with unsweetened applesauce, another acidic, wet food. I am also concerned about the saturated fat from the coconut oil, and so I use monounsaturated safflower oil.
Many people are dismayed that the muffins are too sweet.
Cut back to 1/2 cup brown sugar. Plump the raisins in hot milk for a half hour which infuses some of their sweetness into the milk. Extract the 1/4 cup raisins that will be sprinkled on top. I prefer beating the coconut oil into the eggs to emulsify, then the sugar, then the milk with raisins. Stir in the other fruits, proceed as written.
You'll get the pleasant fruity sweetness of raisins with less sugar.
Can these be frozen?
I followed this recipe to the T and they were swimming in a pool of oil in the tin. The paper cups were completely saturated with oil. I took them off once cooled and the muffins were stuck to them. They taste good though! Not sure what the deal is with the oil situation.
Perfect muffins to please both children and adults! And they are very nutritious!