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Whole Grain Muffins Recipe

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This recipe for Whole Grain Muffins, by , is from The 2017 Stoel Family Cookbook, 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!

Tami Boeck


c. (2.5 oz.) raisins
2 c. (8.5 oz.) King Arthur whole wheat flour, traditional or white whole wheat
1 c. (7.5 oz.) brown sugar
2 tsp. baking soda
2 tsp. cinnamon
tsp. ground ginger
tsp. salt
2 c. (7 oz.) carrots, peeled and grated
1 large tart apple, peeled, cored and grated
c. (1.5 oz.) sweetened shredded coconut
c. (2 oz.) chopped walnuts
⅓ c. (1.5 oz.) sunflower seeds or wheat germ, optional
3 large eggs
⅔ c. vegetable oil
2 tsp. vanilla extract
c. (2 oz.) orange juice
Add c. honey

Preheat oven to 375. Lightly grease a 12-cup muffin tin or line it with papers and spray the insides of the papers.

To make the muffins: In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices and salt. Stir in the carrots, apple, coconut, nuts and sunflower seeds or wheat germ, if using. In a separate bowl, beat together the eggs, oil, vanilla and orange juice. Add to the flour mixture and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter amount the wells of the prepared pan (they'll be full almost to the top; that's ok).

To bake the muffins: Bake for 25-28 mins. until nicely domed and a cake tester inserted int he center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.




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