Carrot Muffins

This week I had two events where I volunteered to bake treats.  Muffins are my favorite baked item, especially if they have vegetables in them.  We got carrots this week in the CSA share so I pulled out my dad’s favorite Morning Glory Muffin recipe that has 2 cups of carrots in 1 dozen muffins.  My friend Pattie (and CSA member!) came over with extra muffin tins and we baked a double batch.  The School Garden Tour enjoyed them for morning treats and the Time Bank Yard Sale offered them as an item in the bake sale.  I met CSA member Elizabeth at the Yard Sale who suggested that I post them on her CSA website!  Since Santa Fe is a small world, it turns out that I am her CSA website!  Thank you for reading the blog Elizabeth and here is the recipe.  Enjoy your carrots!

Morning Glory Muffins

King Arthur Flour Whole Grain Cookbook

1/2 cup raisins

1 cup sugar mixed with black strap molasses

2 tsps baking soda

2 tsps cinnamon

1/2 tsp ground ginger

1/2 tsp ground anise (we added this for depth of flavor)

1/2 tsp salt

2 cups local whole wheat flour

2 cups peeled and grated carrots (can do in food processor)

2 local apples, peeled and grated

1/2 cup coconut

1/2 cup chopped local pecans

1/3 cup sunflower seeds

3 large eggs

2/3 cup almond oil

1/4 cup fresh squeezed orange juice

2 tsps vanilla extract

Preheat the oven to 375.  Lightly grease a muffin tin.  Put the raisins in a small bowl and cover them with hot water.  Whisk together the flour, sugar, baking soda, spices and salt in a large mixing bowl.  Stir in carrots, apple, coconut, nuts and sunflower seeds.  In a separate bowl, beat together eggs, oil, orange juice and vanilla.  Add to the flour mixture and stir until evenly moistened.  Drain raisins and stir in.

Scoop the batter evenly into the muffin pan.  Bake the muffins for 25 to 28 minutes.  Remove from oven and allow to cool in the pan for 5 minutes, then turn onto rack for cooling.





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