MORNING GLORY MUFFINS
Steps:
- Preheat the oven to 425 degrees F. Lightly coat the top of a standard 12-cup muffin pan with nonstick spray and line with standard cupcake liners.
- Whisk the whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, ginger and baking soda in a large bowl to combine. Add the carrot, apple, coconut, pecans, raisins and orange zest and toss to coat.
- Whisk the dark brown sugar, eggs, yogurt and oil in a medium bowl until combined and creamy, about 30 seconds. Gently fold the egg mixture into the dry ingredients just to combine (be careful not to overmix, it's ok if bits of flour are showing).
- Divide the batter evenly among the muffin cups. Top each muffin with 1/2 teaspoon of the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 28 to 33 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan 5 minutes. Remove from the pan and place onto the rack to cool completely.
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Ellis McCollum
[email protected]These muffins are a great way to use up leftover carrots. They are also a healthy and delicious snack.
kibraane boy
[email protected]I've been making these muffins for years and they are always a favorite. They are the perfect breakfast or snack.
imran mughal (mu)
[email protected]These muffins are so easy to make and they are always a crowd-pleaser. I love the fact that they are also healthy and filling.
jazzy ohs
[email protected]I made these muffins for a party and they were a big hit! Everyone loved them and asked for the recipe.
Alec Boybuna
[email protected]These muffins are a great way to get your kids to eat their vegetables. They are so tasty that they won't even realize they are eating carrots.
Nancy Rono
[email protected]I made these muffins with whole wheat flour and they were still very good. They were a little bit denser than the muffins made with white flour, but they were still very tasty.
Iftikher Afridi
[email protected]I added some chopped walnuts to these muffins and they were delicious! The walnuts added a nice crunch and flavor.
Eidul Ahmmed
[email protected]These muffins are perfect for a quick and easy breakfast. They are also a great way to use up leftover carrots.
Filex Hayemba
[email protected]I'm not a huge fan of carrots, but these muffins were surprisingly good! The carrots added a nice sweetness and moisture to the muffins.
Yemi L.
[email protected]I made these muffins for my family and they loved them! They said they were the best muffins they had ever had.
somaliano99% King kong him self
[email protected]These muffins are a great way to start the day! They are filling and satisfying, and they taste great. I love the addition of the carrots and raisins.
Gautam Yadav
[email protected]I've made these muffins several times now and they are always a hit! They are so easy to make and they taste amazing.
tianarose zimowa
[email protected]These muffins were so delicious and moist! I loved the combination of flavors and the crunch from the walnuts. I will definitely be making these again.