Our Family Recipes

This recipe is a melange of a bunch of different recipes for Morning Glory Muffins and Pineapple Carrot Muffins. I mixed these by hand (a mixer is not necessary). I used white flour but you could use whole wheat or a mix of the two. They are not super sweet and the orange zest really shines through.

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 cup grated carrot
• 1 small apple cored and grated
• 1/2 cup raisins
• Zest of one orange
• 1/2 cup crushed pineapple (drained)
• 1/2 cup sunflower oil
• 1/4 cup buttermilk
• 2 eggs
• 1 tsp vanilla

Method

1. Preheat oven to 350 F.
2. Mix the dry ingredients together in a large bowl.
3. Grate the carrot and apple and toss them into the dry ingredients and give them a good mix (this ensures an even mix throughout the muffin batter).
4. Stir in the raisins.
5. Whisk the oil, buttermilk, vanilla and eggs.
6. Stir in the crushed pineapple.
7. Make a well in the dry ingredients and pour in the wet.
8. Mix until just combined (try not to over mix).
9. Line 12 muffin tin with liners or grease and fill 2/3rds full.
10. Bake for 20-22 minutes or until a cake tester comes out clean.
11. Cool on rack for 5 minutes then remove from tin.

These freeze well.