Morning Glory Muffins Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g whole wheat flour (or all-purpose flour)</li> <li class="ingredients-single-item">150g granulated sugar</li> <li class="ingredients-single-item">2 tsp baking soda</li> <li class="ingredients-single-item">2 tsp ground cinnamon</li> <li class="ingredients-single-item">1/2 tsp ground ginger</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">200g grated carrots (about 2 medium carrots)</li> <li class="ingredients-single-item">1 medium apple, peeled and grated</li> <li class="ingredients-single-item">100g shredded unsweetened coconut</li> <li class="ingredients-single-item">100g raisins</li> <li class="ingredients-single-item">60g chopped walnuts or pecans</li> <li class="ingredients-single-item">3 large eggs</li> <li class="ingredients-single-item">180ml vegetable oil</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">1 orange, zested and juiced</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">12-cup muffin tin</li> <li class="equipment-single-item">Paper muffin liners</li> <li class="equipment-single-item">Box grater</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners. The liners prevent sticking and make cleanup easier, especially with these fruit-filled muffins that can otherwise adhere to the pan. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, whisk together the whole wheat flour, sugar, baking soda, cinnamon, ginger, and salt until thoroughly combined. This even distribution of dry ingredients, particularly the baking soda and spices, ensures consistent flavor and proper rising throughout each muffin. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a separate bowl, combine the grated carrots, grated apple, shredded coconut, raisins, and chopped nuts. Toss these ingredients together to distribute them evenly. The moisture from the freshly grated fruits will help plump the raisins slightly before baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In another bowl, whisk the eggs until frothy, then add the vegetable oil, vanilla extract, orange zest, and orange juice (you should have about 60ml of juice). The acid in the orange juice will react with the baking soda to help the muffins rise, while the zest adds a bright aromatic quality. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be quite thick, which is exactly what you want. Overmixing develops gluten in the flour and results in tough muffins, so stop as soon as you no longer see dry flour—a few small lumps are perfectly fine. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Fold in the carrot-fruit mixture gently with a spatula until evenly distributed throughout the batter. This careful folding maintains the air you've incorporated and ensures each muffin has a good distribution of the flavorful add-ins. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. The batter should be mounded slightly, as these muffins won't rise as dramatically as plain ones due to their heavy fruit content. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. The tops should be golden brown and spring back slightly when touched. Resist the temptation to open the oven door during the first 15 minutes, as this can cause the muffins to sink in the middle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove from the oven and let the muffins cool in the tin for 5 minutes—this brief rest allows them to set up and makes removal easier. Then transfer to a wire rack to cool completely. The muffins may seem very moist when first removed from the oven, but as they cool, the moisture will distribute evenly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To refresh day-old muffins, warm them briefly in a microwave for 10-15 seconds or in a 160°C (320°F) oven for about 5 minutes. </li> </ol>