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Tuesday, August 31, 2010

Morning Glory Muffins

Makes approx. 11 muffins

Bake at 325f in a convection oven for 15-18 mins. or at 350f in a conventional oven for 18-20 mins.

1 cup all-purpose flour
½ cup + 2 Tbsp sugar
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt

1 cup peeled/grated carrot
¼ cup raisins
¼ cup chopped nuts
¼ cup coconut (unsweetened)
½ med. apple - peeled/cored/grated

90 gr. eggs (approx 1½ eggs)
125 ml. canola oil
1 tsp. pure vanilla

Preheat oven and line muffin tins.
Add flour, sugar, baking soda, cinnamon and salt into a large bowl and sift. Combine apple and carrot with nuts, raisin and coconut in a separate bowl. Can place eggs, canola oil and vanilla in to a small bowl if desired. Combine the apple/carrot/nut mixture with the dry mixture and fold lightly. Add eggs/canola/vanilla and continue to fold mixture, careful not to over mix. Measure by the spoonful into liners and bake. Let cool on wire rack ~5-10 min and remove.

These muffins are very dense but very healthy. They taste absolutely delicious and they're great for breakfast. The key is not to over mix -- mix until the flour is gone and that's it. It's okay if it's lumpy. This type of mixing is literally called the muffin mixture. The principle of it is mixing the wet with the dry until the dry is absorbed.

The first time I made these muffins, mine were greasy as all hell.  The reason was most likely because I delayed putting them in the oven. Something else to watch out for, but they were still delicious.

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