Morning Glory Muffins

INGREDIENTS

• 2 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups shredded carrots (3-4 medium carrots, peeled before shredding)
• 1/2 cup chopped walnuts
• 3/4 cup flaked coconut (sweetened or unsweetened)
• 3/4 cup shredded apple (about 1 medium apple, cored and peeled before shredding)
• 1/4 cup flax seed (optional)
• 3 eggs
• 1 cup vegetable oil (or 3/4 cup coconut oil, melted)
• 2 teaspoons vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line 18 muffin cups with paper muffin liners (or grease a non-stick muffin pan).
2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Stir in the carrots, chopped walnuts, coconut, shredded apple and flax seed. Mix until well blended.
3. In a separate smaller bowl, whisk together the eggs, oil and vanilla. Pour the egg mixture into the carrot/flour mixture and stir just until moistened.
4. Scoop batter into prepared muffin cups. (Note that the muffin cups will be very full which is OK as these muffins rise only slightly during the baking process.)
5. Bake in a 350 degree oven for 20-25 minutes. They will be done when the centers are still slightly soft but a toothpick inserted into the center of the muffin comes out clean.

Adapted from http://www.afamilyfeast.com/morning-glory-muffins/

*I substituted 1 cup coconut oil.  The were pretty greasy when they came out of the oven, maybe decrease the oil next time? 

*Next time substitute some of the sugar:

• For every 1 cup of sugar, substitute 1/2 to 2/3 cup of honey
• Reduce the liquids- for every 1 cup of honey subtract 1/4 cup of other liquids
• Add baking soda - 1/4 tsp to every cup of honey.
• Try reducing oven temp by 25 degrees.

Blueberry Muffins

1 3/4 c. all-purpose flour

2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

Streusel Topping1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level ith with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

Streusel topping: Combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

http://www.ourbestbites.com/2011/02/streusel-topped-blueberry-muffins/

Basic Muffins

3 cups flour

1 T. baking powder

1/2 t. baking soda

1/2 t. salt

10 T. butter, soften

1 cup minus 1 T. sugar

2 large eggs

1 1/2 cups plain low‑fat yogurt

Cream butter and sugar. Add eggs. Combine dry ingredients. Alternating add dry ingredients and yogurt. Then you can add any kind of berries, nuts etc. Bake @375 25‑30 minutes.

*I usually use this recipe for Blueberry muffins (1 cup blueberries)

Banana Muffins

Recipe Ingredients

1 ¾ C. Flour

1/3 C. Sugar

2 tsp Baking Powder

¼ tsp salt

½ C. chopped Nuts      (opt)

1 Beaten Egg

½ C Milk

¼ C Cooking Oil

¾ C. Mashed Banana

Grease 12 muffin cups.  In med. Mixing bowl combine flour and dry ingredients.  Make a well in center of dry mixture.  In another mixing bowl mix wet ingredients.  Add all at once to dry mix.  Stir just until moistened.  Spoon into muffin cups. 

Bake @ 400 for 20 minutes (less for dark pan).  

*These DON’T work well with muffin liners.