I love to bake muffins. Most of my favorite muffin recipes come from Sue Gregg's cookbook Breakfasts. Sue Gregg uses only whole grains and other healthy, nutrition-packed ingredients in her recipes. I've been using them for 15 years and I come back to them again and again.
When I'm in the mood for a serious muffin that is almost like a meal in itself, this is the one I always turn to. It has a little bit of everything good in it: grated orange peel, fresh squeezed orange juice, grated carrots, chopped nuts, raisins, honey, and whole wheat flour. When I'm craving one of these, there is no substitute. They take a little longer than most mix and dump muffin recipes, but they are oh, so worth the extra bit of effort!
I like to grind my own wheat and keep some stored in the freezer for baking on a whim. If you don't grind flour, just be sure to use a good quality of whole wheat flour like King Arthur's. Most groceries carry it. There really is a difference! King Arthur is hands-down the best commercial flour you can buy.
When you have a few extra minutes to spare, give these a try!!
1 tablespoon sugar
1/4 teaspoon cinnamon
Mix together and set aside for topping.
grated peel of 1 orange
3/4 cup orange juice (squeeze the fresh orange you grated, plus reconstituted OJ to make the 3/4 cup)
1 egg lightly beaten
1/2 cup honey
1 tablespoon olive or canola oil
1 teaspoon vanilla extract
Mix together in a bowl.
2 cups whole wheat flour sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Mix together in another bowl.
1 cup grated carrot
1/2 cup raisins
1/2 cup chopped walnuts or pecans
Now mix the wet ingredients with the dry ingredients, folding in the carrots, raisins, and nuts.
Fill muffin cups evenly. Sprinkle cinnamon-sugar mixture on top. Bake at 350 degrees for 20 minutes.
Good morning, sunshine!