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 centre comes out clean. Cool for 10 minutes and then transfer to a wire rack.
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