Empty My Fridge
Morning Glory Muffins
Ingredients
- Whole wheat flour2 cups
- Baking soda2 tsp
- Cinnamon · ground2 tsp
- Ginger · ground½ tsp
- Salt½ tsp
- Flax seed · ground⅓ cups
- Egg3
- Brown sugar½ cups
- Honey¼ cups
- Vegetable oil · melted⅓ cups
- Unsweetened smooth applesauce⅓ cups
- Orange1 tsp
- Orange juice⅓ cups
- Vanilla1 tsp
- Carrot · shredded2 cups
- Apple · shredded grated1 cup
- Raisin½ cups
- Pecan · chopped½ cups
Instructions
- Preheat the oven to 425°F (218°C). Grease a 12-cup muffin pan or line it with liners. The batter makes 14–16 muffins, so use a second pan or bake in batches, keeping leftover batter at room temperature.
- In a large bowl, whisk the flour, baking soda, cinnamon, ginger, salt and ground flaxseed (if using).
- In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest (if using), orange or pineapple juice and vanilla until combined. Whisk in the carrots and apple.
- Pour the wet mixture into the dry ingredients and stir a few times. Add the raisins and pecans and fold until just combined with no dry flour pockets.
- Fill the liners all the way to the top. Bake 5 minutes at 425°F (218°C), then reduce the oven to 350°F (177°C) and bake a further 18 minutes, or until a toothpick inserted in the centre comes out clean. Total baking time is about 23–24 minutes.
- Cool in the pan for 10 minutes, then move the muffins to a wire rack to cool completely.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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EggGingerCarrotBrown sugarOrangeAppleRaisinPecan
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