Carrot Spice Morning Glory Muffins

Total Time
480hrs 20mins
Prep 480 hrs
Cook 20 mins

These are wonderfully satisfying breakfast muffins. They are moist, warmly spiced, and only just sweet enough. They are full of good nutrition too! For an extra health boost, you can add 1/4 cup of ground flax seeds; it doesn't affect the texture. They are great warm, and maybe even better after having cooled. This recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". Enjoy!

Ingredients Nutrition

Directions

  1. Center a rack in the oven and preheat the oven to 375 degrees F. Butter, spray, or line muffin pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, baking soda and salt. Stir in the brown sugar, making certain there are no lumps. In a large glass measuring cup or another bowl, whisk the oil, eggs, milk and vanilla extract together until well combined. Pour the liquid ingredients over the dry ingredients, and with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being thorough- a few lumps are better than overmixing the batter. Stir in the carrots, coconut, currants, and nuts. Divide the batter evenly among the muffin cups.
  3. Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
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