Morning Glory Muffins (Adapted from Carter House B&B)
This recipe makes about 18 muffins:
2 cups whole spelt flour (original recipe uses white flour)
1/2 to 1 cup dry sugar, to taste - half maple, half turbinado (original recipe uses 1 cup white sugar)
2 tsp baking soda
1 heaping tsp cinnamon
1 tsp nutmeg
1 apple, peeled cored and minced
1/2 cup raisins (or other dried fruit....dates work well!)
1/2 cup shredded coconut (I use unsweetened)
1/2 cup chopped pecans
1 cup grated carrot
Egg replacer equivalent of 3 eggs
1/2 cup vegetable oil of your choice (original recipes uses 1 cup oil, and no applesauce)
1/2 cup unsweetened applesauce (or more, if additional moisture is needed)
2 tsp vanilla extract
Preheat oven to 350.
Combine flour, sugar, baking soda, cinnamon and nutmeg.
Stir in fruit, coconut and nuts, until you've got a coarse meal.
Whisk the egg replacer. Whisk in the oil, applesauce and vanilla extract.
Pour into the dry mixture and combine, without over-mixing.
Spoon into greased muffin tins and bake for 20-25 minutes, until golden brown.
(Turbinado sugar will give you an interesting crunchy-sweet texture and if you're one of those people for whom chocolate goes well with everything...it goes well here, too....especially when the muffins are warm....however, I left the chocolate out, as my husband finds it strange! ;-)
x-posted in my journal