Glorious Morning Muffins

Ingredients

• 1/2 cup (71g) craisins
• 2 cups (227g) King Arthur White Whole Wheat Flour
• 1 cup (213g) brown sugar, packed
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 2 cups (198g) peeled and grated carrots
• 1/2 cup dried apple bits (see note about fresh apples)
• 1/2 cup (43g) shredded coconut, sweetened or unsweetened
• 1/2 cup (57g) chopped walnuts
• 1/3 cup (43g) sunflower seeds or wheat germ, optional
• 3 large eggs
• 2/3 cup (131g) vegetable oil
• 2 teaspoons vanilla extract
• 1/4 cup (57g) orange juice

Instructions

1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
2. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
3. Stir in the craisins, carrots, apple, coconut, nuts, and sunflower seeds or wheat germ.
4. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.
5. Add to the flour mixture, and stir until evenly moistened.
6. Divide the batter among the wells of the prepared pan (they’ll be full almost to the top; that’s OK).
7. Bake the muffins for 25 to 28 minutes, until they’re nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
8. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

Notes

• The original recipe suggests a fresh apple and rehydrating the craisins. I’ve never bothered with the rehydration. The fresh apple, alone, makes the dough much wetter and causes baking to take much longer.
• Source: https://www.kingarthurflour.com/recipes/morning-glory-muffins-recipe