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.
Adapted from King Arthur Flour’s Morning Glory Muffins.
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
- 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.
- In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
- In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
- Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ.
- In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.
- Add to the flour mixture, and stir until evenly moistened.
- Drain the raisins and stir them in.
- 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.
- 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.