mimi's muffins

Name: MiMi's Muffins
Prep time: 30 min
Cook time: 25 min
Yield: 16
Ingredients: 1 cup(s) all purpose flour; 1 cup(s) whole wheat flour or (uncooked oatmeal); 1 cup(s) brown sugar, lightly packed; 2 tablespoon(s) wheat germ; 2 teaspoon(s) cinnamon, ground; 1 medium grated rind of fresh orange; 1 teaspoon(s) baking powder; 2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/2 cup(s) milk (or buttermilk); 2 large eggs; 2 teaspoon(s) vanilla; 3/4 cup(s) vegetale oil or( melted coconut oil -my preference); 3 medium grated carrots (about 2 cups) you can also substitute grated zuchinni; 1/2 cup(s) crushed pineapple, drained; 1/2 cup(s) raisins or dried cranberrys; 1 cup(s) apple shredded; 1 cup(s) coconut (or pecans if you prefer)

(1 RATING)

74 Pinches 1 Photo

Clarlinda Landers

Breckenridge, TX

Updated on Mar 3, 2011

I experimented with many "Glorious Morning Muffins or Glory Muffins" then I adapted this recipe from all those trials. They have a lot of ingredients but are worth the time. They are very versatile and freeze well, very handy to take with when you are in a hurry in the morning. If you like, you can also spread them with a cream cheese frosting to make them more cupcake like.

Rate

prep time 30 Min

cook time 25 Min

method ---

yield 16 muffins

Ingredients

1 cup all purpose flour
1 cup whole wheat flour or (uncooked oatmeal)
1 cup brown sugar, lightly packed
2 tablespoons wheat germ
2 teaspoons cinnamon, ground
1 medium grated rind of fresh orange
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup milk (or buttermilk)
2 large eggs
2 teaspoons vanilla
3/4 cup vegetale oil or( melted coconut oil -my preference)
3 medium grated carrots (about 2 cups) you can also substitute grated zuchinni
1/2 cup crushed pineapple, drained
1/2 cup raisins or dried cranberrys
1 cup apple shredded
1 cup coconut (or pecans if you prefer)

How To Make mimi's muffins

Step 1

Instructions : 1. Preheat the oven to 350 degrees F. Line twelve to sixteen 1/2-cup muffin cups with paper muffin liners. 2. Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the oil (or if you prefer, like I do use melted coconut oil), and vanilla extract. 3. Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple, apple, coconut, raisins just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 20-25 minutes. Turn muffins out of the tins and cool on a rack. Serve warm. Top with a cream cheese frosting if desired.
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