Prep 15 mins
Cook 20 mins
You'd be surprised at how many yummy things you can fit into a muffin! I modeled this recipe after Panera's (St. Louis Bread Co) "Morning Glory" muffins. A great way to sneak healthy things into your kids and husband!
- 2 cups flour
- 1⁄2 cup brown sugar, lightly packed
- 2 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon cardamom
- 1⁄4 cup candied ginger, finely minced
- 1⁄4 cup walnuts, minced
- 1⁄2 cup dried cranberries
- 1 cup pineapple juice
- 1 apple, cored and coarsely chopped
- 1⁄3 cup carrot, grated
- 1⁄4 cup oil
- 1 egg, beaten
- Preheat oven to 400°F.
- Spray muffin tins (6 jumbo, 12 regular, 24 mini) with baking spray, or grease and flour.
- Combine dry ingredients in large bowl. Combine wet ingredients, and pour into dry ingredients.
- Gently stir and fold, just until all ingredients are incorporated into the batter.
- Fill muffin tins 2/3 full with batter.
- Bake for 16 minutes for jumbo (12 and 10 for regular and mini, respectively.).
- Crack open oven door and turn oven to broil.
- Broil for three minutes or until the tops of the muffins are browned.
- Let tins sit on wire rack for a couple minutes, then flip out muffins and let them cool on rack, or split open and enjoy warm with a gob of butter!
- FOR FREEZING:.
- Put muffins into sandwich or storage bags, according to servings needed. Put those bags into freezer bag and seal tightly. Let thaw overnight or slowly in microwave or oven.
My 30-year-old son proclaimed these the "best muffins I've ever had!" and I've been baking for him for a looonnngggg time. I substituted dried cherries for cranberries to use them up. Thank you for posting this great recipe!
Turned out great! Easy to make, tasty and healthy to boot. I used whole wheat pastry flour, but followed the rest of the recipe exactly. I love the combinations of flavor in this and am glad to have a recipe to use up some of my huge bag of candied ginger. The carrots were the perfect amount- I like to have them in baked goods but don't like too much of it. The apple makes it nice and soft and I love the taste and sweetness of the pineapple juice. Thanks for sharing this recipe!