Morning Glory Muffins

I was never a huge muffin fan growing up, but then everything changed. When I was pregnant, muffins became my absolute favorite food group. After every normal check-up I stopped by the Panera down the street for a Pumpkin Muffy, and a few days a week in the afternoon I opted for a low-fat blueberry muffin from Dunkin' Donuts. But I said yes to any muffin at any time. I don't consume quite as many muffins these days but my love for them hasn't waned a bit over the last four years.

I know muffins can get a bad rap as breakfast or even a snack food because there can be so much hidden sugar and fat, but these muffins are a bit on the healthier side. Muffins have become a rare brunch treat for me, but they can certainly be a more common breakfast given the right ingredients.

I first made these muffins about 8 years ago with the Tuesdays with Dorie blogging group, and have tweaked the recipe and made them many times since. I know, who tweaks a Dorie recipe? I felt there was a bit too much sugar, plus I like more whole wheat in my baked goods, and finally I upped the carrot substantially. Over the years as I've tested out Carrot Cake recipes and Oatmeal Raisin Cookie recipes (my husband's favorite cake and cookies, respectively) we've discovered that we do not care for cinnamon and vanilla extract paired together. I also prefer to give my cinnamon a little oomph with a slight hint of ginger, but nutmeg is also lovely with the right recipe.

I've since made these muffins several times for family and friends and they're always a big hit!

Morning Glory Muffins

adapted from Dorie Greenspan Baking From My Home To Yours

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat pastry 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
2 tbsp. molasses
2/3 cup canola oil
2 large eggs
3/4 cup milk
2 cups loosely packed shredded carrots
1/2 cup shredded unsweetened coconut flakes
1/2 cup raisins (or cranberries or a mix)
1/3 cup pecans, toasted and chopped

Preheat the oven to 375* degrees
Line 12 muffins tins with liners or grease if not using liners
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, molasses and canola oil
Add in the eggs 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, raisins/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