MORNING GLORY MUFFINS
Yield: 12 muffins Author: Cog Hill Farm The first morning glory muffin I had was many years ago at a little local doughnut shop in Panama City Beach Florida called Thomas Donuts, and I was just blown away. So when we had such a huge carrot harvest, I immediately wanted to make our own morning glory muffins. We do love them so much...they are not super rich or too sweet. They are just earthy, fresh, and a great balance of flavor & savory....love them!

Ingredients

1/2 cup raisins
2 cups Whole Wheat Flour
1 cup brown sugar, packed
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups grated carrots
1 large granny smith apple
1/2 cup shredded coconut, sweetened or unsweetened
1/2 cup chopped walnuts
3 large eggs
2/3 cup vegetable oil
2 teaspoons vanilla extract
1/4 cup orange juice

Instructions

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.
In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the ingredients
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.
Scoop the batter into the prepared muffin tin.
Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
Remove from the oven, let cool for about 5 minutes in their pan on a rack.