Made with whole wheat flour, shredded carrots, and dried fruit, these wholesome muffins are great for breakfast on the go.
Sunrise Muffins
Makes 12
Ingredients
- 1¾ cups whole wheat flour
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon kosher salt
- ¾ cup firmly packed light brown sugar
- ⅓ cup orange juice
- ⅓ cup vegetable oil
- 3 large eggs
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1½ cups shredded carrot
- 1 cup finely chopped apple
- ½ cup golden raisins
- ½ cup chopped pecans
- 12 very thin satsuma or mandarin orange slices
- 2 teaspoons granulated sugar
Instructions
- Preheat oven to 350°. Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
- In a medium bowl, whisk together brown sugar, juice, oil, eggs, zest, and vanilla. Stir in carrot and apple. Add carrot mixture to flour mixture, stirring just until dry ingredients are incorporated. Fold in raisins and pecans.
- Divide batter among prepared muffin cups. Top each with an orange slice, and sprinkle with granulated sugar.
- Bake until a wooden pick inserted in centers comes out clean, 20 to 25 minutes. Let cool in pan for 10 minutes. Remove muffins from pan and let cool completely on a wire rack.
