Fall Morning Glory Muffins Recipe
Fall Morning Glory Muffins
Makes 12 muffins
In the fall, these muffins are a great way to start the day—and use all those beautiful new-crop Washington apples! Sweetened with maple syrup, low in processed sugar, and kicked up with candied ginger, these muffins are treat for kids and adults alike. Pour a cup of coffee and enjoy!
- 2 large eggs
- 2/3 cup vegetable oil, such as canola or avocado (or Metropolitan Market Extra Virgin Olive Oil)
- 3/4 cup Metropolitan Market Maple Syrup
- 1 1/2 tsp vanilla extract
- 1 cup tart green apples (such as Granny Smith), unpeeled and grated
- 1 cup carrots, grated
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup pecans (or other nuts), toasted and chopped
- 3 Tbsp crystallized ginger, finely chopped
- 2 tsp ground cinnamon
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Turbinado sugar (optional)
- Preheat oven to 350° F. Oil 12 (2 1/2-inch diameter) cups of a muffin pan or line with paper muffin cups.
- In a large bowl, whisk eggs to blend. Whisk in oil, syrup, and vanilla. Stir in grated apple and carrot.
- In a separate bowl, stir together both types of flour, pecans, ginger, cinnamon, baking soda, salt, nutmeg, and cloves.
- Add the dry ingredients to the wet ingredients, and fold until just combined.
- Spoon batter into prepared cups, dividing evenly. An ice cream scoop works great for this. Sprinkle tops with turbinado sugar, if desired.
- Bake for 18-22 minutes, or until a pick inserted in the center comes out clean. Cool muffins, in pan, on wire rack. Serve warm or at room temperature. Store extra muffins in an airtight container or sealed freezer bag; freeze, if desired.
- Cook’s Tips:
- Toast nuts before using to enhance flavor. These muffins freeze well.