Good Morning, Glory! Muffins
1 Cup whole-wheat pastry flour
1 Cup Quaker old-fashioned oats
1 Cup coconut palm sugar
2 Teaspoons baking soda
1/2 Teaspoon ginger
2 Teaspoons cinnamon
1/2 Teaspoon salt
1 large apple, cored and grated (leave peel if organic)
2 Cups peeled and grated carrots
1/2 Cup shredded coconut, sweetened or unsweetened
!/2 Cup raisins
!/2 Cup toasted chopped pecans or walnuts, plus another 1/2 cup not toasted nuts for topping
3 large eggs
2/3 Cup olive or vegetable oil
1/4 Cup orange juice
2 Teaspoons vanilla
Preheat oven to 375˙
Lightly grease a 12-cup muffin tin. (There will be extra batter to make an extra 3 muffins or 6 mini-muffins.)
In a large bowl, whisk together the flour, oats, sugar, baking soda, ginger, cinnamon and salt. Stir in the grated apple, carrots, coconut, raisins, and nuts.
In separate bowl, beat together the eggs, olive oil, orange juice and vanilla. Add the mixture to the large bowl of ingredients and stir, just until blended.
Divide batter into prepared pan. Batter will come to the top.
If desired, sprinkle with batter with more pecans and a tiny sprinkling of coconut palm sugar.
Bake for 18 to 20 minutes until muffins pass the toothpick test.
Let cool for 5 minutes, then remove from pan.
Serve warm with Brummel and Brown butter substitute, or, if you must, real butter.