Make breakfast or snacktime special with these amazing muffins. Studded with dried apricots, raisins, and pecans, they have whole wheat flour and carrots for fiber and honey for sweetness.
Total Time
40min
0.0
0 Ratings
Author: Steam & Bake
Servings:
12
Ingredients
•
2
cups
Whole Wheat Flour
•
2
tsp
Baking Soda
•
2
tsp
Pumpkin Pie Spice
•
1/2
tsp
Kosher Salt
•
3
Farmhouse Eggs® Large Brown Eggs
•
1/3
cup
Brown Sugar
, firmly packed
•
1/3
cup
Honey
•
1/3
cup
Butter
, melted
•
1 1/2
Oranges
, juiced
•
4
Medium
Carrots
, shredded
•
1
Large
Apple
, shredded
•
1/3
cup
Sun-Maid Raisins
•
1/3
cup
Chopped
Dried Apricots
•
1/2
cup
Chopped
Pecans
Cooking Instructions
1.
Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin pan with paper liners.
2.
Whisk the Whole Wheat Flour (2 cups), Baking Soda (2 tsp), Pumpkin Pie Spice (2 tsp), and Kosher Salt (1/2 tsp) together in a large bowl.
3.
In a medium jug, whisk the Farmhouse Eggs® Large Brown Eggs (3), Brown Sugar (1/3 cup), Honey (1/3 cup), Butter (1/3 cup), and Oranges (1 1/2) together until combined.
4.
Pour the wet ingredients into the dry ingredients and mix until there are just a few streaks of flour left.
5.
Add the Carrots (4), Apple (1), Sun-Maid Raisins (1/3 cup), Dried Apricots (1/3 cup), and Pecans (1/2 cup). Gently mix everything together just until combined and no streaks of flour remain.
6.
Divide the batter evenly into the pan, filling each liner to the top.
7.
Bake until the muffins just spring back when pressed gently in the center, about 25 minutes.
8.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The muffins can be eaten warm or at room temperature.
Author's Notes
This recipe makes 12 generous muffins.
The muffins don’t need adornment but can be served with butter if you like.
You can replace the dried fruits and nuts with other fruits and nuts in the recipe, just keep to the same volume.
Cover leftover muffins and store them at room temperature for 2 days, or freeze them in an airtight container for up to 2 months.
Nutrition Per Serving
CALORIES
212
FAT
8.8 g
PROTEIN
3.5 g
CARBS
33.7 g
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