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Rise and Shine Muffins

Source of Recipe

From "The Newlywed Cookbook" by Sarah Copeland


Recipe Introduction

"Sometimes you need a little morning magic. Start the day with one of these big beauties, bursting with everything you need to jumpstart your morning and keep you going until lunch. This muffin is hearty, slightly sweet, and so delicious you'll never complain about eating your vegetables again."

List of Ingredients

â—¦ ½ cup raisins
â—¦ 2 cups white whole-wheat flour or all-purpose flour
â—¦ 1 cup packed dark brown sugar
â—¦ 2 teaspoons baking soda
â—¦ 2 teaspoons ground cinnamon
â—¦ ¼ teaspoon ground ginger
â—¦ ½ teaspoon salt
â—¦ 4 medium carrots, grated (about 2 cups)
â—¦ ½ medium zucchini, grated (about 1 cup)
â—¦ ½ cup pecans, chopped, plus more for garnish
â—¦ â…“ cup pine nuts, plus more for garnish
â—¦ 3 large eggs
â—¦ â…” cup grapeseed or vegetable oil
â—¦ â…“ cup buttermilk
â—¦ 2 teaspoons pure vanilla extract
â—¦ Butter or goat cheese


Recipe

Preheat the oven to 375° F. Lightly coat a standard 12-cup muffin tin with vegetable oil cooking spray. Cut parchment paper into twelve 6-by-6-inch squares and tuck into the muffin-tin cups with the edges sticking up (this little trick gives muffins more room to climb high, so they look more like bistro muffins when you serve them), or line with paper cupcake liners. Put the raisins in a small bowl, cover with hot water, and set aside to plump.

Whisk together the flour, sugar, baking soda, cinnamon, ginger, and salt in a large bowl. Stir in the carrots, zucchini, pecans, and pine nuts. In a separate large bowl, add the eggs, oil, buttermilk, and vanilla and whisk until well combined. Add the egg mixture to the flour mixture and stir together with a wooden spoon or spatula until just moistened. Drain the raisins and stir them in.

Drop about ½ cup batter in each muffin cup, filling each cup a little over halfway. Sprinkle a few pecans or pine nuts or both on the top of each muffin.

Bake until the muffins are evenly golden brown and spring back when touched lightly, about 25 minutes. Remove from the oven and cool in the tin until easy to handle, about 5 minutes. Turn out onto a rack.

Serve warm or at room temperature with butter or goat cheese. Peel back the paper and indulge! Keep extras covered in an airtight container overnight or wrapped well (after cooling completely) and stored in the freezer for a quick breakfast any day of the week.

Makes 12 large muffins