Monday, October 28, 2013

Secret Recipe Club: Morning Glory Muffins



It is time for a Secret Recipe Club reveal day! And I am posting this late. Life has been more than chaotic lately, as I am sure you all have realized from the lack of posts here on K&K Test Kitchen.  With a move for my mom and a move for me, neither of us K's have had much time to spend cooking... not to mention that both of our kitchens are barely unpacked.

But duty calls, and even though I am late, I wouldn't miss posting for SRC!  Especially since this month our assigned blog was Fried Ice and Donut Holes, an adorable blog written by Melissa, a teacher and passionate baker.  Melissa's grandfather used to tell his grandchildren to behave or they'd be having fried ice and donut holes (aka nothing) for dinner.  Her blog is full of amazing recipes and these Morning Glory Muffins are definitely evidence of how awesome her blog is.  Now excuse me while I go stuff my face with muffins and continue to peruse Melissa's awesome recipe collection!



Morning Glory Muffins

From Fried Ice and Donut Holes

1/2 cup Raisins
2 cups Whole Wheat Flour
1/2 cup Brown Sugar
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1/2 teaspoon Ground Ginger (I used freshly grated ginger)
1/4 teaspoon Allspice
1/2 teaspoon Salt
1 1/2 cups Peeled, Grated, Carrots (I used 2 large ones and probably could have used a 3rd)
1 Apple, peeled, cored, and cut into small pieces
1/2 cup Shredded Coconut
1/2 cup Chopped Walnuts
3 Eggs
1/4 cup Honey
1/3 cup Canola Oil
2/3 cup Unsweetened Applesauce
2 teaspoons Vanilla Extract
1/4 cup Orange Juice, freshly squeezed (1 medium orange was the perfect amount)

Preheat the oven to 375 degrees and prepare about 15-16 muffin tins by lining them with paper liners or spraying them with non-stick spray. In a small bowl, cover the raisins with hot water and set them aside. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Stir in the carrots, apple, coconut, and walnuts. In a medium bowl, beat the eggs, honey, oil, applesauce, vanilla, and orange juice. Add the wet mixture to the dry mixture and stir until just incorporated. Drain the raisins and gently fold them into the batter. Divide the batter between the wells of the prepared muffin tins, filling each well about 3/4 full. Bake for 25 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Let the muffins cool for 5 minutes in the tins, then remove and cool completely on a cooling rack.

8 comments:

  1. Your life sounds like what mine was like for most of the summer! These muffins look so good and so healthy - great SRC pick!

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  2. Yum! These muffins are packed with so much goodness and tastiness!

    Good luck with the moves and hopefully there's lots of cooking and baking in your near future!

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  3. What wonderful muffins!! Great pick~ Lynn @ Turnips 2 Tangerines

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  4. Thanks for the kind words!! I'm so glad you enjoyed the muffins! We loved them too. Great pick!! :)

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  5. That ingredient list looks SO yummy, I love the apple, coconut and raisin! And I'm right there with you with the move, Im moving next week and it is taking over my life :) Hope all is going well!

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  6. I absolutely love the name of these muffins, and in fact have one or two version saved to try, but for some reason never got to making them... Thanks for the nudge in the right direction!

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  7. Emily @ Life on FoodOctober 30, 2013 at 7:11 AM

    These are my favorite kind of muffins. They are the only ones that fill me up all morning. Great pick!

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  8. I have had these on my "radar" for awhile but haven't tried them yet - great choice!! I will definitely have to give these a try soon. :)

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