Eating In // Morning Glory Muffins

This recipe has been adapted from a King Arthur flour recipe (my favorite store bought flour). The muffins turned out very tasty and satisfying, also somewhat healthy. I hope you try them and enjoy them.

The Goods:
2 cup whole wheat flour
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups peeled and grated carrots
1 large tart apple, peeled, cored and grated (or leave the peel on; your choice)
1/2 cup shredded coconut, sweetened or unsweetened
1/2 cup sliced almonds
3 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup buttermilk

1) Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the paper.
2) In a large bowl, whisk together the flour, sugar, baking soda, spices and salt.
3) Stir in the carrots, apple, coconut and nuts.
4) In a separate bowl, beat together the eggs, oil, vanilla and buttermilk. Add to the flour mixture and stir until evenly moistened.
5) Divide the batter among the wells of the prepared pan.
6) Bake the muffins for 25-28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
7) Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pan to finish cooling.


Recipe by: Megan Forbes
Photo by: Christina Hussey
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