Morning Glory Muffins
Yields 12 – 16 muffins
1 cup All Purpose Flour
1 cup Whole Wheat Flour
¼ cup white sugar
¼ cup brown sugar (packed)
2 tsp baking soda
2 tsp cinnamon
½ tsp ground ginger
½ tsp salt
2 cups shredded/grated carrots
1 lrg apple (peel on, optional) shredded/grated (discard core)
½ cup raisins
½ cup chopped walnuts or pecans (optional)
½ cup flaked coconut (sweetened or unsweetened)
1/3 cup crushed pineapple (drained)
1 tsp orange zest
1/3 cup orange or pineapple juice
3 large eggs
1 cup Awesome Olive Lemon EVOO
2 tsp vanilla extract
Preheat oven to 375F, grease muffin tin(s) or line with paper liners.
Mix flours, sugars, baking soda, cinnamon, ginger and salt together in a large bowl. Stir in carrots, apple, raisins, crushed pineapple, orange zest, walnuts or pecans and coconut.
In a separate bowl, beat eggs, olive oil, orange or pineapple juice together.
Stir egg mixture into carrot mixture until evenly moistened.
Spoon or scoop batter into muffin cups 2/3 full.
Bake until tops spring back when lightly pressed or toothpick inserted in the middle comes out clean, about 20 minutes, cool in tin for 5 minutes then transfer to wire rack. Repeat with remaining batter.
Store in airtight containers for several days or freeze for longer storage.
*Want gluten free, substitute the AP and Whole Wheat flours with Gluten Free flour (gluten free tends to need longer baking times).