This recipe is the hybrid morning glory muffin recipe that I have developed, after making many different recipes that either had a tonne of oil in them, or were much sweeter than I care for. These are very tasty and have less oil and sugar than some other recipes.
- 2 cups grated apples (I used 2 large cortlands)
- 1 cup shredded unsweetened coconut
- 3⁄4 cup raw sunflower seeds
- 2 cups grated carrots (~2 large carrots)
- 3⁄4 cup raisins
- 1 cup milk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1⁄2 cup vegetable oil
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cloves
- 3⁄4 cup brown sugar
- 1⁄4 cup white sugar
- Preheat over to 400 degrees F.
- On a baking sheet, spread a layer of coconut and sunflower seeds. I placed coconut on one side and sunflower seeds on the other, but ended up mixing them together lated on. These will toast very quickly, so make sure they don't burn!
- Meanwhile, you can start grating the apples and the carrots. Place in a large mixing bowl, and add raisins to the mixture. When the coconut and sunflower seeds are toasted, put 3/4 of them in with the apples and carrots, and reserve 1/4 for a topping. In the same bowl, mix in the milk, eggs, vanilla, and oil.
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Next, add the whole wheat flour, all of the spices, brown sugar, and cane or white sugar, mix thoroughly.
- Put in lined paper muffin cups, and bake in pre-heated oven for ~15-20 minutes. They are done when a toothpick comes out clean.