Saturday, May 16, 2009

Morning Glory Muffins

Finally, the last post from Mother's Day weekend! I made these muffins the morning of graduation. They're pretty filling and full of ingredients, so I thought they'd keep us full until we went to the party later on in the afternoon. I made a few substitutions, but for the most part stuck with Dorie's recipe. This made 8 Jumbo muffins.

Carrot Spice Muffins by Dorie Greenspan
(or Morning Glories)

2 cups all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar
1/3 cup packed light brown sugar
2/3 cup canola oil (I used 1/3 c. oil, 1/3 c. plain yogurt)
2 large eggs
1 tsp. vanilla extract
3/4 cup milk
1 cup shredded carrot
1/2 cup shredded sweetened coconut
1/2 cup raisins (I used cranberries)
1/3 cup pecans, toasted and chopped

Preheat the oven to 375 degrees F.
Spray a jumbo muffin pan with nonstick spray.
In a medium bowl, combine the flour, baking powder, cinnamon, ginger, baking soda and salt. Whisk to combine.
In the bowl of a stand mixer, combine sugar, brown sugar and canola oil.
Add in the eggs and vanilla extract and beat until incorporated.
Add in the dry ingredients in two additions, alternately with the milk, mixing each addition just until incorporated.
Mix in the shredded carrot.
Using a rubber spatula, gently fold in the coconut, cranberries, and nuts.
Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, then remove the muffins to a wire rack to cool completely.


Stephanie said...


Sweetie said...

these look great! great to see you can cut out half the fat too

Joelen said...

These look chock full of flavor - yum!