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Morning Glory Muffins Recipe

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This recipe for Morning Glory Muffins, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Signe Pereira


1/2 c. raisins
1 large Granny Smith apple
3 medium carrots
2 c. whole wheat/white flour
1 c. brown sugar
2 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. salt
½ c. shredded coconut
½ c. chopped walnuts (or nuts of your choice)
⅓ c. sunflower seeds or wheat germ, optional
3 large eggs or egg substitute
2 tsp. vanilla
¼ c. orange juice

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. In a small bowl, cover ½ c. raisins with hot water, and set them aside to soak.
Put one large, tart, firm apple (e.g., Granny Smith), cored and cut in chunks; and 3 medium carrots, peeled and cut in chunks, into your food processor. Process until pretty finely chopped, but not puréed.
In a mixing bowl, stir together the flour, brown sugar, baking soda, cinnamon, ginger, and salt. Drain the raisins and add them to the bowl, along with the grated/chopped apple and carrots, plus the
shredded coconut, nuts, and seeds or wheat germ. Beat gently to combine. Whisk together the eggs,
vegetable oil, vanilla, and orange juice.
Add to the flour mixture, and stir until evenly moistened. You’ll have a fairly loose (though chunky) batter. Divide the batter among the wells of the prepared pan, filling them all the way to the top; a muffin scoop works well here.
Bake the muffins for 25 to 28 minutes, until they’re nicely domed and a cake tester inserted in the center comes out clean. Remove them from the oven, let them cool for 5 minutes in their pan, then turn them out onto a rack to finish cooling.




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