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Recipes

Morning Glory Muffins

Morning Glory Muffins

Recipes

Morning Glory Muffins

February 28, 2018


Morning Glory Muffins

These are a great grab and go muffin, full of vitamins and nutrients with just enough sweetness to still classify as breakfast fare. If you have a food processor with a grater blade, it's easy to grate the carrots and apples one after the other to save some time. Like many of our baked goods, we like to use some of our whole grain flour for added texture and flavour, but you could easily use exclusively Flourist Sifted Red Fife Flour if that's all you have.

Morning Glory Muffins
1 cup (150g) Flourist Whole Grain Red Fife Flour
1 cup (139g) Flourist Sifted Red Fife Flour
2 teaspoons baking soda
1 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup (75g) pecans, chopped
3 large eggs
1/2 cup (76g) brown sugar
1/4 cup (80g) honey
1/3 cup neutral oil or melted coconut oil
1/3 cup (83g) unsweetened applesauce
1 orange, zested and juiced
1 tsp vanilla extract
1/2 cup (80g) raisins, soaked in warm water for 10 minutes
4 medium carrots, grated
2 medium apples, grated 

Preheat oven to 425°F. Spray a muffin pan with nonstick spray or line with muffin liners.

In a large bowl, whisk together flours, baking soda, cinnamon, salt and pecans. In a separate bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice and vanilla until combined. Pour the wet ingredients into the dry ingredients, stir a few times and then add the raisins, carrots, and apple. Gently fold together with a spatula until just barely combined.

Divide the batter into the prepared muffin pan. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F. Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes and then transfer to a wire rack.

6 comments


  • Hi there Nicole! We haven’t tried this recipe using sourdough discard. If you try it out, please let us know how it goes!

    Chantal @ Flourist on

  • Hi. I was hoping to use some sourdough discard in the muffins. How would i go about modifying the recipe to do that? Thanks!

    Nicole Becker on

  • John Hilton….about 24. I only had 18 full size so made the extras in mini muffin tin. We’ll see how that works.

    Andrew Massil on

  • Does the recipe make 6 or 12 muffins?

    John N. Hilton on

  • Hi Sharon! We are sorry we don’t have the nutritional info for these ~ we hope to be able to offer this in the future. Thank you so much!

    Shira McDermott on

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