Put the Mmm In Morning Muffins

I love recipes that you can double. while making one batch of 16 muffins might be all you need, think of how awesome it would be to have another batch in the freezer. Plus, this is a great treat to share with others who could use a little Mmm in their morning.

This is what Sally had to say about her recipe.

These hearty and simple morning glory muffins taste like spiced apple cake and moist carrot cake… combined… for breakfast!

Don’t let the long list of ingredients scare you from making these muffins. My husband says, these are County Fair Blue Ribbon quality!

Ingredients:

• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger (Or finally chopped)
• 1/2 teaspoon salt
• 1/2 cup unsalted chopped nuts such as walnuts, pecans, or almonds.
• 3 large eggs
• 2/3 cup packed light or dark brown sugar
• 1/4 cup honey
• 1/3 cup vegetable, canola oil, or melted coconut oil
• 1/3 cup applesauce
• 1 teaspoon orange zest
• 1/4 cup orange juice or pineapple juice ( or substitute equal amount of more applesauce. )
• 1 teaspoon vanilla extract
• 1/2 cup raisins or dried cranberries, (soaked in warm water for 10 minutes.)
• 2 cups shredded carrots
• 1 cup shredded/grated apple

Directions:

1. Preheat oven to 425°F Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe makes 16 muffins, so prepare a second muffin pan in the same manner.
2. In a large bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and pecans together until combined. Set aside.
3. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined.
4. Pour the wet ingredients into the dry ingredients, stir a few times, then add the raisins, carrots, and apple.
5. Fold everything together gently just until combined and no flour pockets remain.
6. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-24 minutes, give or take.

Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.
Make ahead tip: Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator and heat up (if desired) before enjoying.

Quick Tip: Substitute or add some of your favorite ingredients such as coconut, pineapple, chocolate, blueberries, dried mango.

Recipe courtesy of Sally’s Baking Addiction.

Photo courtesy of Marci.