Morning Glory Muffins
Lots of fresh goodies wrapped up in a maple and brown sugar batter, these muffins are filled with raisins, apples, zucchini, carrots, pecans, millet and spice!
Equipment
- regular muffin tin
Ingredients
Morning Glory Muffins
- 3/4 cup wheat bran
- 1 1/2 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. cardamom
- 1/2 cup light brown sugar
- 1/4 cup grated zucchini
- 1/4 cup grated carrots
- 1 large apple, peeled and diced
- 1/2 cup raisins, reconstituted
- 2 tbsp. millet
- 1/2 cup pecans, chopped
- 1/4 cup pure maple syrup
- 1/4 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
Streusel Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup granlulated sugar
- 4 oz. unsalted butter, chilled, grated and chilled again
- 1/2 tsp. cinnamon
- 1/4 tsp. cardamom
- 1/4 tsp. salt
Instructions
Morning Glory Muffins
- Prepare a regular muffin tin with paper liners. Spray liners with cooking spray. Preheat oven to 350 ℉.
- Prepare veggies, fruits and nuts. Grate zucchini and squeeze out any excess liquid. Grate carrots. Peel, core and chop apples. Coarsely chop pecans. Place raisins in a small bowl and pour 1/2 cup boiling water over them. Allow them to sit for about 15 minutes. Drain water thoroughly using a sieve. Set all aside until ready to add to batter.
- Combine bran, flour, baking powder, salt, spices in a large mixing bowl. Stir to combine well.
- Add fruits, veggies, millet, and nuts and stir to combine.
- In a separate bowl, whisk together milk, eggs, oil, and maple syrup. Stir into dry ingredients. Stir until completely blended.
- Spoon batter into prepared muffin tins. Bake for approximately 12-14 minutes, or until done.
