MORNING GLORY MUFFINS

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Morning Glory Muffins image

Hearty and healthy, these muffins are packed with grated apples, carrot, coconut, and golden raisins. Pepitas replace the usual walnuts. They're made with half whole-wheat and half all-purpose flour.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 15

1 cup unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup pepitas, finely chopped
1/3 cup vegetable oil
1 cup packed dark-brown sugar
2 large eggs, room temperature
1/3 cup whole milk
1 large carrot, peeled and grated (2 cups)
1 Granny Smith apple, peeled, cored, and grated (1 1/4 cups)
1/2 cup unsweetened shredded coconut
1/2 cup golden raisins

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt. Reserve 1 tablespoon chopped pepitas; whisk the rest into flour mixture. In another bowl, whisk together oil, brown sugar, eggs, and milk until smooth. Stir in carrot, apple, coconut, and raisins. Make a well in flour mixture; pour in egg mixture and stir together until just combined (do not overmix). Divide batter evenly among muffin cups, filling each all the way. Sprinkle tops with reserved pepitas.
  • Bake until golden and a toothpick inserted in center of muffins comes out clean, 22 to 25 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

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