Morning Glory muffins

Morning Glory Muffins

January 1, 2014

Lindsay Holley, an at-home chef getting her hands dirty in the kitchen with simple, classic meals will try new recipes each month and share them with you.

Every weekend, I make sure to bake up a batch of muffins. They are simple, freeze well and make an easy-to-grab snack on the go. In the morning on my way out the door I just take two muffins from the freezer; by lunch they are defrosted and ready to eat. These Morning Glory muffins have been my go-to recipe as of late—I like the variety of ingredients and the flexibility of them. A super, healthy snack to start your new year off right.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup ground flax seed (optional)
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 cups shredded carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup unsweetened flaked coconut
  • 2 apples; 1 peeled, cored and shredded, 1 peeled and diced
  • 3 eggs
  • 1 cup vegetable oil (or substitute with 1 cup applesauce)
  • 2 teaspoons vanilla extract

Directions

  • Preheat oven to 350°F. Grease 12 muffin cups, or line with paper muffin liners.
  • In a large bowl, mix together flour, sugar, flax seed, baking soda, cinnamon and salt. Stir in the carrot, raisins, nuts, coconut and apple.
  • In a separate bowl, beat together eggs, oil and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

 

About the Author(s)

Lindsay Holley

Lindsay Holley was first inspired to cook by her stand mixer and now is an avid at-home chef making simple, classic, and delicious food. For more recipes, visit her blog at http://beingsuzyhomemaker.blogspot.com

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