New cookbook this fall – Whole Grain Baking by King Arthur Flour. This is week 3 of baking out of cookbooks – so far so good! 🙂 This is the premier cookbook by anyone who likes to bake with whole grains. If its a grain – it is probably in here.
I have made similar muffins to these, but these used whole wheat flour. They turned out darker than the others I have made – but have so much goodness in them. I liked them warm out of the oven. We’ll see how others like them today.
I kept the recipe mostly the same, but used both sugars, used wheat germ instead of sunflower seeds (the option) and used blood orange juice for the oj.
So, the question – are these healthy? Well, the question would have to be answered in how you define healthy? They have a ton of fruit and fiber in them. But – they also have 350 calories, 20 whole grains, 18 fat, 7 protein, 19 sugars, 26 complex carbs. So – while not WW point friendly, they are a good filling source of fruits and complex carbs!
Morning Glory Muffins (make 12-18 muffins) –
2 cups whole wheat flour
1/2 cup each light and dark brown sugar
2 tsp soda
2 tsp cinnamon
1/2 tsp EACH salt and ginger
5 large carrots, peeled and grated
1 large granny smith apple, peeled and grated
1/2 cup coconut
1/2 cup chopped walnuts
1/3 cup wheat germ
2/3 cup canola oil
1/4 cup fresh oj (I used blood orange juice because I had those lying around)
2 tsp vanilla
1/2 cup raisins (soaked in hot water, drained)
Preheat oven to 375. Mix dry ingredients together, add fruit. Mix wet ingredients, fold into dry. Fold in raisins.
Line muffin pan, lightly spray, pour till the tins are full. Bake for 24 minutes. Let cool for 5 minutes. Serve