incan sunrise muffins

How To Make incan sunrise muffins

• 1

  Preheat oven to 375 degrees F. Spray 2 6-count large muffin tins with nonstick cooking spray.
• 2

  In a small bowl, cover the raisins with hot water and allow to soak while you make the muffin batter.
• 3

  Using a whisk, mix together the flour, cane sugar, baking soda, cinnamon, ginger and salt in a large mixing bowl.
• 4

  Using a wooden spoon, stir in the carrot, zucchini, apple, coconut, almonds and quinoa into the flour mixture.
• 5

  In a small mixing bowl, beat eggs, oil and vanilla extract together. Pour this into the flour mixture and stir just until uniformly combined. Drain raisins, then fold them into the batter.
• 6

  Using a muffin scoop, evenly divide the batter into each of the 12 cavities of the tins. Bake muffins for 22-25 minutes, or until a tester comes out with just a few crumbs on it.
• 7

  Allow baked muffins to cool in the tins for a few minutes, then remove muffins to a wire rack to finish cooling. Wrap any uneaten muffins tightly to prevent them from drying out.
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