Some muffins are nothing more than sugar and starch and empty calories, but other muffins can be a delicious meal or hearty snack to go! These “It’s a Good Morning Muffins” are packed with fruit, vegetables and nuts and are so yummy we dare you to eat just one. Bake on a Sunday and you’ve made breakfast for the week. (They even freeze well!)
Skill: Easy to Intermediate
Skills: grating, measuring, checking for doneness
It’s a Good Morning Muffins
Total Time: 1 hr
Prep: 20 min.
Cook: 35 min
Cooling: 5 min.
Yield:1 dozen muffins
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup grated carrots
1 cup grated parsnips (or 2 cups carrots if you don’t have parsnip)
1/4 cup golden raisins
1/4 cup dark raisins (or 1/2 cup of either raisins)
1/2 cup chopped pecans (or walnuts)
1/2 cup shredded coconut
1 Granny Smith apple, peeled, cored and chopped
2 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
- Position rack in center of oven and preheat the oven to 350 degrees F.
- Put muffin cups into muffin pans to make 12 muffins.
- Sift the flour, sugar, baking soda, cinnamon, and salt into a large mixing bowl.
- Stir in the carrots, parsnips, raisins, pecans, coconut, and apple.
- In another medium -sized bowl, combine the eggs, vegetable oil, and vanilla extract.
- Whisk until smooth.
- Add the wet mixture to the flour mixture and stir until the batter is just blended.
- Spoon equal amounts of the batter into the wells.
- Bake until the muffins spring back to the touch and are golden brown, about 30-35 minutes.
- Using oven mitts or pot holders, carefully remove the muffins from the oven and transfer to a wire rack to cool for 5 minutes.
- Remove the muffins from the muffin pan and set aside to cool completely.
Our recipe was adapted from a recipe by Emeril Lagasse –
If your clan’s not going to devour these in one sitting, (hey, we’ve seen it happen,) here are tips for storing muffins longer.