There are plenty of ways to welcome a new day of opportunities, but no matter how you decide to say hello to new beginnings, it will only make the day start off better when you have one of these morning glory muffins. They are exactly what you want, even if you’re not a
breakfast person. These muffins aren’t too sweet and are filled with nuts and fruit. Most importantly, you can easily pick up one of these grab-and-go muffins and take it with you to work. Because on top of having a decent breakfast, what do we want?! That’s right! Convenience. Here are some tips on how to make these muffins:
Don’t overmix.
This is said in a lot of baked goods recipes, but we can’t emphasize it enough. Don’t overmix! If you don’t see flour anymore, you’re good to go. Overmixing will lead you to a tough muffin.
Can I use a different kind of filling?
Of course! Just be sure to add the same volume of it. For example: Replace 1/2 cup chopped walnuts with 1/2 cup chopped pecans, etc.
Can I freeze them?
These babies are destined to be in the freezer. In other words, the whole point of having a breakfast muffin on hand is you can take them out the night before from the freezer, thaw in an airtight container overnight, and be able to grab them on the go. You’ll find yourself keeping these on your weekly meal-planning list. Keep them frozen for up to 1 month.
Made this recipe? Let us know how it went in the comments below.
There are plenty of ways to welcome a new day of opportunities, but no matter how you decide to say hello to new beginnings, it will only make the day start off better when you have one of these morning glory muffins. They are exactly what you want, even if you’re not a
breakfast person. These muffins aren’t too sweet and are filled with nuts and fruit. Most importantly, you can easily pick up one of these grab-and-go muffins and take it with you to work. Because on top of having a decent breakfast, what do we want?! That’s right! Convenience. Here are some tips on how to make these muffins:
Don’t overmix.
This is said in a lot of baked goods recipes, but we can’t emphasize it enough. Don’t overmix! If you don’t see flour anymore, you’re good to go. Overmixing will lead you to a tough muffin.
Can I use a different kind of filling?
Of course! Just be sure to add the same volume of it. For example: Replace 1/2 cup chopped walnuts with 1/2 cup chopped pecans, etc.
Can I freeze them?
These babies are destined to be in the freezer. In other words, the whole point of having a breakfast muffin on hand is you can take them out the night before from the freezer, thaw in an airtight container overnight, and be able to grab them on the go. You’ll find yourself keeping these on your weekly meal-planning list. Keep them frozen for up to 1 month.
Made this recipe? Let us know how it went in the comments below.
- Yields:
-
12
- Prep Time:
-
30 mins
- Total Time:
- 1 hr
Directions
-
- Step 1
Place a rack in center of oven; preheat to 375°. Grease a standard 12-cup muffin tin with cooking spray. In a small heatproof bowl, cover raisins with hot water. Let sit 15 minutes. Drain and pat dry with paper towels.
- Step 2Meanwhile, in a large bowl, whisk brown sugar, all-purpose flour, whole wheat flour, orange zest, cinnamon, baking soda, ginger, and salt. Add carrots, apple, coconut, walnuts, and sunflower seeds and toss to combine.
- Step 3In a medium bowl, whisk eggs, oil, milk, and vanilla until slightly frothy, about 2 minutes.
- Step 4Add raisins and egg mixture to flour mixture and mix with a rubber spatula just until no dry streaks remain. Fill prepared cups with batter until filled to the top.
- Step 5Bake muffins until puffed, golden brown, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let cool 5 minutes before serving.
- Step 1
Related Video: Apple Cinnamon Muffins
