Morning Glory Muffins

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ½ cup sugar
  • 1 ½ tsp cinnamon powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ¾ cup coconut oil, melted
  • 2 eggs, room temperature
  • 1 cup milk, room temperature
  • 2 tsp vanilla extract
  • ½ cup toasted walnuts, chopped
  • ½ cup unsweetened shredded coconut
  • 2 apples, shredded
  • 2 carrots, shredded
  • ½ cup raisins

Equipment

  • measuring cups and spoons
  • vegetable grater
  • 2 mixing bowls
  • mixing spoon
  • 2 jumbo muffin tins (12 muffins total)
  • muffin liners

Prep time:

15

Yields:

30

Cook time:

12 muffins

Recipe submitted by:

Sonal Singh

  1. Preheat oven to 375° F.
  2. In one bowl mix all of the dry ingredients: flour, sugar, cinnamon, baking powder, baking sugar, and salt
  3. In a separate bowl mix all of the wet ingredients: coconut oil, eggs, milk, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients in three batches. Slowly mix the dry ingredients in by folding and mixing. When you are about half way through mixing a batch into the wet ingredients, add the next batch of dry ingredients. When you are over half way done adding your last batch of mixing the dry ingredients (batter should be incorporated with some dry patches), add the walnuts, coconut, apples, carrots, and raisons.
  5. Distribute batter into 12 jumbo muffin wrappers. Bake for 30 minutes. Remove muffins from the tin to cool. Can be frozen and stored in a freezer for 1 month.