Muffin of the Week: Turkey Day Detox

How was your Thanksgiving? We had a lovely one–one of the best I can remember.

These muffins are great for the day after Thanksgiving because… well, you know.

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Adapted from King Arthur Flour’s Morning Glory Muffins.

INGREDIENTS

Disclaimer: there are no cranberries in this recipe. But Caroline staged and took this picture yesterday and I thought it was so pretty.

Disclaimer: there are no cranberries in this recipe. But Caroline staged and took this picture yesterday, and I thought it was so pretty.

1/2 cup raisins
2 cups Whole Wheat Flour
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups peeled and grated carrots (I had slightly less–threw in what I had)
1 large tart apple, peeled, cored, and grated
1/2 cup shredded coconut, sweetened or unsweetened (I omitted, because gross)
1/2 cup chopped walnuts
1/3 cup sunflower seeds or wheat germ, optional (I used wheat germ)
3 large eggs
2/3 cup vegetable oil — You can substitute canned pumpkin for oil at a 1:1 ratio, so I threw in that annoying leftover bit we always have when we make our pie.
2 teaspoons vanilla extract
1/4 cup orange juice

INSTRUCTIONS

  1. Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
  2. In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
  3. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
  4. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ.
  5. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.
  6. Add to the flour mixture, and stir until evenly moistened.
  7. Drain the raisins and stir them in.
  8. Pour into prepared pan and bake for 25 to 28 minutes, until they’re nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
  9. Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.

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