A bit of a breakfast recipe tangent lately.
But that’s okay.
You eat breakfast at least once a week, right? <wink, wink>
Quick notes about this recipe–
–Make them. They rock. Even your kids will like them. If you have kids. If not, the neighbors will like them, too.
–Do not cover them in butter and jam. Please. Maybe some cream cheese but that’s about as far as I’d go. They don’t even need butter. Really. And I love butter.
–They are dense little boogers. One will probably fill you up. So eat one, have some coffee and let it sit. I am convinced they expand in my belly so don’t eat two until you are really sure you need two.
–They make great snacks for kids (who will have no clue they are good for them).
–Don’t worry about this recipe containing 100% whole wheat. They are perfect this way. Don’t mess with them. Thankyouverymuch.
–The unsweetened coconut is not your momma’s sweetened shreddles of coconut. (don’t look up shreddles. it’s my own made up word.) These are big flakes of coconut and are not sweetened. They will be fine with sweetened coconut flakes but try to see if you can find the unsweetened big flakes. They rock. I use them in my maple granola, too.
- 1/2 cup raisins
- 2 cups whole wheat flour
- 1 cup brown sugar (or maple sugar)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon (I love Penzey’s Cinnamon)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups peeled and grated carrots
- 1 large tart apple, peeled, cored, and grated (or leave the peel on; your choice)
- 1/2 cup unsweetened coconut flakes or chips (I get these at a local store.)
- 1/2 cup chopped walnuts
- 3 large eggs
- 2/3 cup olive or coconut oil
- 2 teaspoons vanilla
- 1/4 cup orange juice
- 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 recipe.
- In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
- Stir in the carrots, apple, coconut, and nuts.
- 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.
- Divide the batter among the wells of the prepared pan (they’ll be full almost to the top; that’s perfect).
- Bake the muffins for 25 to 30 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 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Wrap any leftovers airtight, and store at room temperature for several days; freeze for longer storage.