Posts Tagged ‘morning glory muffins’
If you’re planning on doing something romantic for your sweetie, we think your best bet is homemade goodies. Breakfast in bed is sure to make your significant other swoon. Take the time to make them swoon, it’ll be worth it.
We are having a “feed your love” sale, with a whole lot of great products at a bargain price. One of our sweet treats is coconut sugar. This sweetener is making its way up the chain of alternative and healthy baking as it’s less refined than it counterpart, white sugar. This means that it retains all of its natural minerals and vitamins.
It also has a low glycemic index of 35, compared to white sugar with an index in the 60s. This means the coconut sugar is metabolized more slowly and can be easier on the system, which some say makes it a diabetic friendly sweetener.
It’s similar to brown sugar in taste, with a light hint of caramel flavor. Coconut sugar doesn’t come from the coconut itself, but is harvested directly from the flower. The coconut nectar is heated to remove excess moisture, leaving the crystals behind.
Now that you have a little background about coconut sugar, we’ll get back to the recipe. Whip up a batch of these, serve warm with some local butter and you’ll impress the sweetheart for sure.
Morning Glory Muffins
From: King Arthur Flour
- 1/2 cup raisins
- 2 cups whole wheat flour
- 1 cup brown sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 2 cups carrots, peeled and grated
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- 1/3 cup sunflower seeds
- 3 large eggs
- 2/3 cup vegetable or coconut oil
- 2 tsp vanilla extract
- 1/4 cup orange juice
Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin.
In a small bowl, cover the raisins 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. Stir in the carrots, apple, coconut, nuts and sunflower seeds.
In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan. Bake for 25-28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack and then turn out of pans to finish cooling.