Morning Glory Muffins
Approx: 18 muffins
This classic recipe is packed with the good stuff and doubles extremely well to make you three-dozen muffins!
Equipment:
- 2 Muffin tins and muffin liners, large mixing bowl, medium mixing bowl, measuring cups/spoons, spatula to stir
Ingredients:
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- ½ tsp salt
- 2 cups grated carrot
- ½ cup raisins
- ½ cup chopped nuts (walnuts recommended)
- 1 apple, grated
- 1 cup oil (when doubling, only use 1 & ½ cups)
- ¾ cup sugar
- 3 eggs
- 2 tsp vanilla
Instructions:
- Preheat your oven to 350°F and line your muffin trays
- Mix your dry ingredients: flour, baking soda, cinnamon, and salt, in your large bowl.
- Add your shredded carrots, apple, and raisins to the flour and toss until everything is coated. This step helps avoid your mix-ins clumping together in the batter.
- In your second bowl add your wet ingredients: oil, eggs, vanilla; as well as your sugar and mix until homogeneous.
- Add your wet ingredients to the dry and mix until just combined and there are no streaks of flour left. This batter will be very thick and you may worry there are too many mix-ins, this is normal.
- If you find mixing with a spatula too difficult, mix with clean hands.
- Spoon your batter evenly between your muffin tins, about ¾ full. You should have enough for 18-20 muffins.
- Bake in your preheated oven for 22-25 minutes, or until a toothpick inserted in the center can be removed cleanly.
- Let cool in tins for about 5-10 minutes, before letting cool completely on a cooling rack or the counter.
Notes: These muffins freeze extremely well and are a great way to get healthy calories on a hike!