Prep Time:
25 Minutes
Cook Time:
20 Minutes
Makes:
12 Muffins
The best way to brighten up a cold winter’s day is to start with one of these morning glory muffins. Packed full of carrots and zucchini, these muffins will deliver the energy you need to shovel that driveway or scrape that car window.
INGREDIENTS
- 3/4 Cup Coconut Oil
- 1 Cup Brown Sugar
- 3 each Whole Eggs
- 1 Tbsp Vanilla Extract
- 2 Cups All Purpose Flour
- 2 tsp Baking Soda
- 1 ½ tsp Ground Cinnamon
- ½ tsp Salt
- 2 Cups Shredded Carrot
- 1 Cup Shredded Zucchini
- ½ Cup Chopped Walnuts
-
½ Cup Raisins
DIRECTIONS
- Preheat oven to 375°F and either line or pan spray 12-count muffin pan.
- In a large bowl, whisk together eggs, coconut oil, and vanilla until smooth. Whisk in brown sugar until lumps are gone.
- Add in flour, baking soda, cinnamon, and salt. Use a rubber spatula to fold the batter together until just combined, do not overmix.
- Fold in carrots, zucchini, walnuts, and raisins.
- Fill each muffin cup to about three-quarters of the way full.
- Bake 20-25 minutes, until toothpick inserted in center comes out clean.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
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