Morning Glory Muffins
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 18
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1/2 teaspoon ground ginger
- 2 teaspoons cinnamon
- 2 teaspoons pure vanilla extract
- 1/2 to 1 cup (4 to 8 ounces) raisins plumped
- 2 cups unbleached ap (all purpose) flour -or- whole wheat
- 1 cup organic cane sugar (you can take this down to 3/4
- 2 cups peeled and grated carrots (around 7 to 8 ounces)
- 3 small granny smith apples cored and grated (i never peel mine)
- 1/2 cup sweetened shredded coconut (around 1 1/2 ounces)
- 1 cup walnuts large chop
- 1/3 upwheat germ*
- 3 large eggs or 4 small
- 2/3 upvegetable oil
- Carbohydrate 3.75536324074074 g
- Cholesterol 54.2277777777778 mg
- Fat 20.5053712037037 g
- Fiber 0.753015760015558 g
- Protein 0.293245 g
- Saturated Fat 12.9646509259259 g
- Serving Size 1 1 Serving (51g)
- Sodium 145.608037037037 mg
- Sugar 3.00234748072518 g
- Trans Fat 1.45525181481482 g
- Calories 196 calories
Preheat oven to 375 degrees.Lightly grease 18 regular sized muffin cups or line with cupcake papers.Plump raisins in a small bowl - cover them with hot water, set aside.In a large bowl, whisk together, flour, sugar, baking soda, spices, and salt.Stir in carrots, apples, coconut and Wheat Germ and nuts.In a second bowl, beat eggs, oil, and vanilla together. Pour into dry mixture and stir to combine.Do not over mix as your muffins will be tough.Drain the raisins and add to the batter. Stir to mix.Divide batter to fill the muffin cups to ¾ full.Bake for 20 to 25 minutes until golden brown, check after 18 to 20 minutes.Remove from the oven and cool for 5 minutes in the pan. Turn out muffins and finish cooling on racks.Call my mother and myself and we will be right over!
