Morning Glory Muffins

  • 1/2 cup raisins or currants
  • 2 cups whole wheat flour
  • 1 cup dark brown sugar
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 cup peeled, grated carrots
  • 1 cup shredded zucchini
  • 1 large apple, peeled and grated
  • 1/2 cup shredded coconut
  • 1/2 cup shaved almonds (optional)
  • 3 large eggs
  • 2/3 cup applesauce
  • 1/4 cup orange juice
  • 2 tsp vanilla

Preheat your oven to 375°F and prepare a 12 hole muffin pan with paper muffin cups.  Put the raisins/currants in a small bowl and cover them with warm water, set them aside while you prepare the rest.  Combine the dry ingredients in a large mixing bowl and whisk together.  Add the carrots, zucchini, apple, coconut, and almonds and mix to combine.  In a separate bowl combine the remaining wet ingredients and mix well. Add the wet ingredients to the dry and gently mix until evenly incorporated.  Drain the raisins and mix them into the batter.  Divide the batter evenly among the muffin cups.  Place in the oven and bake for 25-30 minutes or until a cake tester or toothpick inserted in the center comes out clean.  Cool for 5 minutes in the tins and then turn them out onto a cooling rack.

Adapted from King Arthur Flour