Morning Glory Muffins
Published January 17, 2017
Craig Lee for The New York Times
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
1 cup/120 grams all-purpose flour
¾ cup/85 grams whole-wheat flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup/177 milliliters whole milk
¾ cup/160 grams packed dark brown sugar
2 large eggs
¾ cup/90 grams shredded carrot (from 2 medium carrots)
½ cup/77 grams shredded apple (from 1 medium apple)
½ cup/57 grams unsweetened shredded coconut, toasted
¾ cup/90 grams finely chopped walnuts, toasted
¾ cup/112 grams raisins
½ cup/118 milliliters melted coconut oil
Nutritional analysis per serving
38 grams carbs; 33 milligrams cholesterol; 329 calories; 2 grams monosaturated fat; 4 grams polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 3 grams fiber; 193 milligrams sodium; 5 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
- Step 2
In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, ½ cup of the walnuts and ½ cup of the raisins into the wet mixture. Stir in the melted coconut oil.
- Step 3
With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups. Sprinkle the remaining walnuts and raisins evenly over the tops of the muffins.
- Step 4
Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins from the tin and let cool completely on the rack. Once cool, store in an airtight container at room temperature for up to 3 days.
Private Notes
Comments
I did something revolutionary: I prepared this recipe exactly as written. Delicious!
Me - The rule is: 1/3 of the sugar can be eliminated without destroying the recipe. With more, your product may be dry, tough, and not brown enough. Dark brown sugar also promotes caramelization (browning) and contributes acid, which reacts with the baking soda/powder to make the product rise. To fix that, I'd replace the sugar with unsweetened applesauce, another acidic, wet food. I am also concerned about the saturated fat from the coconut oil, and so I use monounsaturated safflower oil.
Many people are dismayed that the muffins are too sweet.
Cut back to 1/2 cup brown sugar. Plump the raisins in hot milk for a half hour which infuses some of their sweetness into the milk. Extract the 1/4 cup raisins that will be sprinkled on top. I prefer beating the coconut oil into the eggs to emulsify, then the sugar, then the milk with raisins. Stir in the other fruits, proceed as written.
You'll get the pleasant fruity sweetness of raisins with less sugar.
Wondering what the point of mixing, splenda and molasses is. Molasses has twice the sugar of virtually anything. If you're gonna make it, just go for it.
I made several batches of these for a newly postpartum mom with the following adjustments: used half applesauce for oil (1/4 cup neutral oil + 1/4 cup applesauce), used currants instead of raisins, and added 2 scoops of her vanilla protein powder to flours (didn't take out any flour). Turned out perfectly and increased nutritional value considerably.
I need to learn to use my food processor - it’s too hard to grate all the carrots. Use weights rather than cup measurements, but less than the full 160 grams of brown sugar.