Sunrise Muffins
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 20 to 25 minutes
Servings: Makes 12 muffins
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
- 1 teaspoon orange zest
- ⅓ cup fresh orange juice
- ⅓ cup Vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1½ cups shredded carrots
- 1 cup finely chopped apple
- ½ cup golden raisins
- ½ cup chopped pecans
- 12 very thin orange slices (optional)
- 2 teaspoons granulated sugar
Directions
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, orange zest and juice, oil, eggs, and vanilla; stir in carrot and apple. Stir sugar mixture into flour mixture just until dry ingredients are moistened. Stir in raisins and pecans. Divide batter among prepared muffin cups. Top each with an orange slice (if using); sprinkle with granulated sugar.
Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 2 days.