Morning Glory Muffins

~ 14-16 Servings

Ingredients

2 cups All-purpose Flour

2 tsp Baking Soda

1 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/2 tsp Salt

3 Large Eggs

1/2 Packed Brown Sugar

1/4 cup Honey (or extra sugar)

1/3 cup Apple Sauce

1 tsp Orange Zest

1/2 cup Orange or Pineapple Juice

1 tsp Vanilla Extract

2 cups Shredded Carrots

1 cup Shredded Apple

1/2 cup Raisins (optional)

1/2 cup Chopped Nuts (optional)

Instructions

Preheat oven to 425 degrees F & grease muffin tin or add muffin liners and spray liners with cooking spray.
Grate the apple and carrot with the course side of a cheese grater.
Whisk the flour, baking soda, cinnamon, ginger & salt in a large bowl.
In a medium bowl, mix the eggs, brown sugar, honey, oil, apple sauce, orange zest, ornage juice & vanilla together. Stir in the carrots and apples.
Pour the wet ingredients into the dry ingredients and stir together.
Fold in the raisins and nuts (if desired)
Fill muffin liners all the way to the top. Bake for 5 mins at 425 degrees F. At 5 mins, without opening the oven, turn the heat down to 350 degrees F and cook for an additional 15-18mins or until toothpick comes out clean.
Allow muffins to cool in the pan for 10 mins before removing.

Notes

Store at room temp in an air tight container for 2 days or up to 1 week in the fridge.
Muffins freeze well for 3 months.

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