At a Glance

Prep
15 mins. to 25 mins.
Bake
25 mins. to 28 mins.
Total
40 mins. to 53 mins.
Yield
12 muffins
This recipe, a throwback to the "back to the land" '60s, brings together all kinds of fruits and vegetables in an earthy whole-grain muffin that, despite the description, manages to taste very good indeed. Moist and just sweet enough, Morning Glory are a great "eat in the car" treat. They need the enhancement of neither butter nor jam (though either — or cream cheese — wouldn't be out of place).

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.
Volume Ounces Grams

  • 1/2 cup raisins or Jammy Bits, your favorite flavor*
  • 2 cups King Arthur White Whole Wheat Flour, Premium Whole Wheat Flour, or Gluten-Free Measure for Measure Flour
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground 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 shredded coconut, sweetened or unsweetened
  • 1/2 cup chopped walnuts
  • 1/3 cup sunflower seeds or wheat germ, optional
  • 3 large eggs
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 cup orange juice
  • *See "tips," below.

Directions

  1. 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.
  2. In a small bowl, cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe.
  3. In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
  4. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ.
  5. In a separate bowl, beat together the eggs, oil, vanilla, and orange juice.
  6. Add to the flour mixture, and stir until evenly moistened.
  7. Drain the raisins and stir them in.
  8. Divide the batter among the wells of the prepared pan (they'll be full almost to the top; that's OK).
  9. Bake the muffins for 25 to 28 minutes, until they're nicely domed and a cake tester inserted in the center of one of the inner muffins comes out clean.
  10. 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.
  11. Yield: 12 muffins.

Tips from our bakers

  • Our Gluten-Free Measure for Measure Flour makes it easy to make many of your favorite traditional recipes (like this one) gluten-free. Simply substitute Measure for Measure flour 1:1 for the flour called for in your recipe; no additional ingredients or other changes needed.
  • Not fond of raisins? Substitute Substitute Jammy Bits, sweet, soft little morsels of fruit purée.