Morning Glory Muffins

Method

1. 1

   For the Muffins: Adjust oven rack to middle position, and preheat to 350°F (175ºC). Line a 12-cup muffin pan with paper liners.

2. 2

   In a large bowl, whisk flour, brown sugar, cinnamon, baking soda, ginger, and salt to combine. Using a flexible spatula, fold in carrots, apple, coconut, golden raisins, and pecans until well combined.

3. 3

   In a medium bowl, whisk eggs, oil, 1 teaspoon orange zest, 1/4 cup orange juice, and vanilla to combine.

4. 4

   Fold egg mixture into carrot mixture until just combined. Divide batter evenly among prepared muffin cups (heaping 1/3 cup each). (It’s OK if the batter reaches the top of the paper liner.)

5. 5

   Bake until a cake tester or wooden pick inserted into the center comes out clean, 25 to 28 minutes. Let cool in pan for 10 minutes; transfer to a wire rack to cool completely, about 20 minutes.

6. 6

   For the Glaze : In a medium bowl, whisk powdered sugar and 1/2 teaspoon orange zest. Whisk in 3 to 4 teaspoons orange juice, 1/2 teaspoon at a time, until mixture is smooth and pourable.

7. 7

   Drizzle glaze over the cooled muffins. Garnish with additional orange zest if desired. Serve.

Nutrition

calories

399 kcal

fatContent

17 g

fiberContent

7 g

sugarContent

38 g

sodiumContent

192 mg

proteinContent

6 g

cholesterolContent

47 mg

carbohydrateContent

62 g

saturatedFatContent

4 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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