Morning Glory Muffins

Muffins

Morning Glory Muffins

July 1, 2015
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Dry ingredients
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2 cups brown sugar (loosely packed)
  • 4 teaspoons baking powder
  • 4 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 ½ cups chopped walnuts
  • 1 cup dry roasted sunflower kernels

Liquid ingredients
  • 6 large eggs, beaten
  • 1 cup grated carrot (2 medium stalk)
  • 2 cups crushed pineapple chunks with 2 tablespoons juice
  • 1 ½ cups extra virgin olive oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract (you can also use just vanilla or almond extract)
Preheat the oven to 375°F. Line 24 muffin tins with paper liners.

Mix together thoroughly in a large bowl the flours, sugar, baking powder, cinnamon and salt. Make sure there are no lumps of brown sugar. Stir in the walnuts and sunflower kernels to coat with the flour.

Mix together the liquid ingredients in a separate bowl.

Make a well in the dry ingredients. Pour the liquid ingredients into the well. Use a rubber spatula to gently combine the ingredients. The batter will not be smooth. Do not over mix or the muffins will not rise.

Divide the batter into the 24 muffin tins. Bake muffins for 27 to 29 minutes, or until the tops are golden brown. A cake tester or a toothpick inserted into the top of a muffin will come out clean. Cool about 5 minutes on a cooling rack and remove from the pan to finish cooling. The muffins will get soggy if they are allowed to cool completely in the pans.


Makes 24 muffins
Calories: 345