Rise & Shine Muffins
- Unexpected Foodie
- Jan 9, 2017
- 2 min read
Welcome to my first recipe of the 2017 Newlywed Cookbook Challenge! If you have no idea what I'm talking about.. read my last post and catch up.
I wanted to start the challenge/2017 off on the right foot, and what better way to do so than with these delicious, flavour packed muffins.
They live up to their name - these muffins are just what you want for a busy weekday morning. They keep you going till lunch, and are packed with tasty ingredients. We've been eating them with some fresh berries and a bowl of cottage cheese on the side, and I can't wait to make them again!
One recipe down... 114 more to go!
*original recipe from The Newlywed Cookbook, by Sarah Copeland
Ingredients
- 1/2 cup raisins
- 2 cups flour (I used all-purpose, but feel free to use whichever one you prefer)
- 1 cup packed dark brown sugar (I used light brown)
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 4 medium carrots, grated (about 2 cups) {I used 2 large}
- 1/2 medium zucchini, grated (about 1 cup) {I squeezed mine before using, to get out excess moisture}
- 1/2 cup pecans, chopped plus more for garnishing
- 1/3 cup pine nuts, plus more for garnishing
- 3 large eggs
- 2/3 cup grapeseed or vegetable oil (I used veg)
- 1/3 cup buttermilk
- 2 tsp pure vanilla extract
- Butter or goat cheese (optional)
Directions
-Preheat oven to 375 degrees
-Lightly coat a standard 12-cup muffin tin with vegetable-oil cooking spray
-Cut parchment paper into 12 6 x 6 squares and tuck into the muffin cups with the edges sticking up {this little trick gives muffins more room to climb high, so they look more like bistro muffins when you serve them} (I did not do this.. I just used regular paper liners!)
-Put the raisins in a small bowl and cover with warm water. Set aside to plump
- Whisk together the flour, sugar, baking soda, cinnamon, ginger and salt in a large bowl
-Stir in the carrots, zucchini, pecans and pine nuts
-In a separate bowl, add the eggs, oil, buttermilk and vanilla and whisk until well combined
- Add the egg mixture to the flour mixture and stir together with a wooden spoon until just moistened
-Drain the raisins and stir in
-Drop about 1/2 cup of batter into each muffin cup {I used a little less than this, since I had the paper muffin cups rather than the parchment paper}
-Sprinkle a few pecans and pine nuts on the top of each muffin
-Bake until the muffins are evenly golden brown, about 25 minutes {I cooked mine for about 20, since they were smaller with the muffin cups}
-Remove from oven and cool in the tin until easy to handle, about 5 minutes. Turn out onto a rack
-Serve warm or room temperature with butter or goat cheese if desired
Makes 12-18 muffins {I got 18}
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