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Morning Glory Muffins

Morning Glory Muffins

These Morning Glory Muffins are both nourishing and delicious. 

Slightly tweaked from Samantha Seneviratne’s Morning Glory Muffins, NYT Cooking


¾ cup whole milk
¾ cup raisins
1 cup all-purpose flour
¾ cup whole wheat flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup dark brown sugar
2 large eggs
¾ cup shredded carrot (from 2 medium carrots)
½ cup shredded apple (from 1 medium apple)
½ cup shredded unsweetened coconut, toasted
¾ cup finely chopped walnuts, toasted
½ cup melted coconut oil

Recipe directions: 

Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.

Warm the milk in the microwave or on the stove. Remove from the heat, add the raisins, and let sit at room temperature for 20 or 30 minutes. 

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, and salt. In a large bowl, whisk together the brown sugar and eggs until smooth. Whisk in the milk and raisins carefully, so as not to break up the raisins, then stir in the carrot, apple, coconut, walnuts, and coconut oil.

Using a spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.

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