Food & Cooking Recipes Breakfast & Brunch Recipes Morning Glory Muffins 5.0 (3) 3 Reviews By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on March 26, 2019 Rate PRINT Share Close Photo: Yuki Sugiura Prep Time: 35 mins Total Time: 1 hr Yield: 12 Hearty and healthy, these muffins are packed with grated apples, carrot, coconut, and golden raisins. Pepitas replace the usual walnuts. They're made with half whole-wheat and half all-purpose flour. Ingredients 1 cup unbleached all-purpose flour 1 cup whole-wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon kosher salt ½ cup pepitas, finely chopped ⅓ cup vegetable oil 1 cup packed dark-brown sugar 2 large eggs, room temperature ⅓ cup whole milk 1 large carrot, peeled and grated (2 cups) 1 Granny Smith apple, peeled, cored, and grated (1 ¼ cups) ½ cup unsweetened shredded coconut ½ cup golden raisins Directions Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt. Reserve 1 tablespoon chopped pepitas; whisk the rest into flour mixture. In another bowl, whisk together oil, brown sugar, eggs, and milk until smooth. Stir in carrot, apple, coconut, and raisins. Make a well in flour mixture; pour in egg mixture and stir together until just combined (do not overmix). Divide batter evenly among muffin cups, filling each all the way. Sprinkle tops with reserved pepitas. Bake until golden and a toothpick inserted in center of muffins comes out clean, 22 to 25 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely. Originally appeared: Martha Stewart Living, April 2019 Rate It PRINT