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 MuffinsFrom 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
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.