Morning Glory Muffins
Course:
Breakfast
Total Time:
1 hour, 30 minutes
Ingredients
Dry Ingredients
- 240 grams Wholemeal Flour
- 40 grams Wheat Bran
- 2 teaspoons Baking Soda
- 2 teaspoons Cinnamon
- 1⁄2 teaspoons Ground Ginger
- 1⁄2 teaspoons Salt
- 35 grams Ground Flaxseed (or chia seeds; optional)
Wet
- 3 Egg (room temperature)
- 50 grams Brown Sugar (reduced from 100)
- 40 grams Honey (reduced from 85)
- 80 millilitres Vegetable Oil (or melted coconut)
- 80 grams Applesauce (or mashed banana (~1); or yogurt)
- Orange Zest
- 80 millilitres Orange Juice (or milk)
- 1 teaspoon Vanilla Extract
Fruit & Nuts
- 260 grams Carrot (~4 carrots; shredded)
- 140 grams Apple (1 apple; grated; skin on)
- 75 grams Raisins (or cranberries)
- 64 grams Pecans (chopped)
Steps
- Preheat oven to 218°C conventional.
- Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners.
- Shred the carrot and apple using a food processor. Trust me. (Shred and weigh out one at a time though.)
- Whisk all the dry ingredients together in a large bowl.
- In a medium bowl, whisk the wet ingredients until combined.
- Whisk in the carrots and apples.
- Pour these wet ingredients into the dry ingredients and stir a few times with a wooden spoon or rubber spatula.
- Then add the raisins and pecans. Fold everything together until just combined and no pockets of flour remain.
- Spoon the batter into liners, filling them all the way to the top. If you're making 12 minutes, they need to be filled to almost overflowing.
- Bake for 5 minutes at 218°C.
- Keeping the muffins in the oven, reduce the oven temperature to 177°C. Bake for an additional 19 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.
Source: https://sallysbakingaddiction.com/simple-morning-glory-muffins/