MORNING GLORY MUFFINS

Grate 1 peeled and cored apple and 3 peeled carrots and set aside.

In a bowl, combine 2 cups of unbleached all-purpose flour, 1.25 cups of granulated sugar, 2 teaspoons of baking soda, 2 teaspoons of ground cinnamon, and 0.5 teaspoons of kosher salt. Stir together.

Add 1 cup of grated apple, 2 cups of grated carrot, and 0.5 cups of raisins to the dry ingredients.

Add 0.75 cups of raw nuts or seeds, including 0.25 cups each of chopped pecans, chopped walnuts, and pumpkin seeds, to the mixture.

Add 0.5 cups of unsweetened shredded coconut and toss all ingredients together to coat the fruit and nuts with flour.

In a separate bowl, crack 3 eggs at room temperature and add 1 cup of vegetable or sunflower oil and 2 teaspoons of pure vanilla extract. Blend with a hand mixer.

Add the zest from 1 navel orange to the wet ingredients and blend again.

Pour the wet ingredients onto the dry ingredients and use a spatula to mix until well combined, ensuring to stir to the bottom of the bowl.

Preheat the oven to 350 degrees Fahrenheit.

Decide on the size of muffins (mini or large) and choose whether to use muffin liners or grease the muffin wells. Fill each well with batter up to the top.

Transfer the muffin tray to the oven and bake for 30 minutes (20 minutes for mini muffins).

After baking, let the muffins cool in the pan for about 10 minutes before removing them, using a knife if necessary to help release them from the pan.

Equipment Needed

Spice Level: