Morning Glory Muffins

The recipe is pretty forgiving. I have modified it a lot from the original (The Culinary Institute of America Breakfast and Brunches) by adding in more fruit and veg and whole wheat and decreasing the sugar.Feel free to tweak it to what you like (nuts are good in this too.)

As long as you have a muffin-like batter you will be just fine. 

-makes 12 deliciously healthy breakfast muffins-

Heat oven to 375 and fill muffin tin with paper cups.

Flour mix: whisk  together in a large bowl

2/3 c wheat flour

2/3 c white flour

1/3 c oats

2 T wheat germ

3/4 t baking soda

1 t cinnamon

1/2 t salt

Fruit mix: stir together, medium bowl

1 cup (loose) grated carrot (about 2 med/large carrots)

1 apple, peeled and grated

1/3 c packed shredded coconut

1/2 c dark raisins

2/3 c crushed pineapple (drain some of the juice out first)

Add "fruit mix" to the 'flour mix" and stir until there is no loose flour. It should form at thick, chunky batter. 

Liquid mix: whisk together in measuring cup

1/2 c vegetable oil

2 eggs 

1/2 t vanilla extract

1 T honey

Pour "liquid mix" over the batter and stir well to combine. 

Plop batter into muffin tins- each cup will be full, its okay, it doesn't rise too much.

For added cuteness and crunch, top each muffin with a sprinkle of oats.

Bake for 25 minutes on the top rack.