These are a little different than traditional morning glory muffins, as I chose to use craisins rather than raisins and apple juice instead of orange juice. I initially wrote this recipe because I had a jar of wheat germ that I didn’t want to throw away… in the end, I had an easy batch of muffins that everyone loved. Random side note: the temptation to call these (What’s the Story) Morning Glory Muffins was almost too much…
Want some more muffin ideas? Try my basic vanilla muffins, chocolate chip muffins, or big cinnamon applesauce muffins.
Prep Time 30 minutes
Cook Time 25-28 minutes
Serves 12 people
Ingredients
1/2 cup craisins
2 cups all-purpose flour
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups peeled and grated carrots
1 large tart apple, peeled, cored, and grated (or leave the peel on; your choice)
1/2 cup shredded coconut, sweetened or unsweetened
1/3 cup wheat germ, optional
3 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup apple juice
Preparation
Preheat the oven to 375°F, then ightly grease a 12-cup muffin tin or line with paper muffin liners then spray the insides of the liners.
In a small bowl, cover the craisins with hot water and set them aside to soak while you assemble the rest of the recipe.
In a large bowl whisk together the flour, sugar, baking soda, spices, and salt. Next, stir in the carrots, apple, coconut, and (if using) wheat germ. Then, in a separate bowl, beat together the eggs, oil, vanilla, and apple juice. Add to the flour mixture, and stir until evenly moistened. Finally, drain the craisins and stir them in.
Divide the batter among you prepared muffin pan (they’ll be full almost to the top; that’s OK) and bake the muffins for 25 to 28 minutes until they’re nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean. (Mine took 28 minutes exactly)
Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling.
Wrap leftover morning glory muffins airtight and store at room temperature for several days; freeze for longer storage.