A Really Hearty Muffin!

So the idea for this recipe came from this cute little muffin pan that we sell in the store.  It's so sweet, perfect for serving but I really wanted to test it - to see if it was just cute or if it was practical as well.  And, I'm happy to report, it bakes beautifully!  It would be such a nice presentation of your muffins on your brunch table.  The muffin recipe is a healthier muffin and is quite delish.  Now, don't be expecting a muffin that is more cake than muffin.  This is a hearty muffin, perfect for on the go breakfast, with your morning coffee and in a lunchbox.  It's got great texture, great taste and a pretty easy muffin to make:)

Let's get baking . . .

Morning Glory Muffins

In a large bowl, combine
2 c. whole wheat flour (spooned and leveled)
2 tsp. b. soda
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/3 c. ground flaxseed  (optional, but I love the extra fibre it gives you)

In a separate bowl, mix together
3 eggs (room temp)
1/2 c. b. sugar - packed
1/4 c. honey
1/3 c. vegetable oil (I used canola)
1/3 c. unsweetened applesauce
1 tsp. orange zest
1/3 c. orange juice
1 tsp. vanilla
Add in
2 c. shredded carrots*
1 c. shredded apples*

Pour the wet into the dry, stir a couple of times 

Add in
1/2 c. raisins*
1/2 c chopped pecans

Gently stir together until just combined.

Fill your greased or paper lined muffin tins to the top.
Bake at 425 for 5 minutes and turn the oven down to 350 for the remaining 13-15 minutes (depending on the size of your muffin tin)

Remove when muffins are golden brown, bounce back when touched or when a toothpick comes out clean.

*I made a few substitutions - I used 1 c. carrots and 2 c. apples - didn't have enough carrots.  I added in chopped dates in place of raisins - worked just fine.

Enjoy!