Morning Glory Muffins

Morning Glory Muffins Recipe

By Tammy Algood Published: April 1, 2015

• Yield: 20 muffins

Ingredients

• 8 tablespoons unsalted butter
• 2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 1 cup dark brown sugar firmly packed
• 2/3 cup white sugar
• 1/2 cup wheat bran
• 2 teaspoons salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 2 cups grated carrots
• 1 cup unsweetened shredded coconut
• 1 cup golden raisins
• 2 cups buttermilk
• 2 eggs

Instructions

1. In a glass mixing bowl, place the butter in the microwave and melt in 30-second intervals on low power. Set aside to cool.
   
2. Preheat the oven to 350 degrees. Grease 20 muffin cups or fill with baking cups and set aside.
   
3. In a large bowl, whisk together the flours, sugars, wheat bran, salt, baking powder, baking soda, cinnamon, ginger and cardamom. Stir in the carrots, coconut and raisins. Set aside.
   
4. Add the buttermilk to the melted butter and whisk until mixed well. Add the eggs and whisk until combined. Whisk into the flour mixture until combined.
   
5. Using a large scoop, spoon the batter evenly into the muffin tins, filling each about 2/3 full. Bake 25-28 minutes or until a tester inserted in the center comes out clean. Remove from the muffin tin to a wire rack. Serve hot or at room temperature.