Morning Glory Muffins

Makes 12

• 1/2 cup dried cranberries, soaked in hot water
• 1 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 cup packed brown sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups grated peeled carrots
• 1 large apple, peeled and grated
• 1/2 cup sweetened shredded coconut
• 1/2 cup coarsely chopped walnuts
• 3 large eggs
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/4 cup orange juice

Directions

Preheat the oven to 375 degrees F. Line your muffin tin with papers and spray the inside of the papers with baking spray. Soak the cranberries in a small bowl of hot water while you assemble the ingredients. Mix the flours, sugar, baking soda, cinnamon, ginger, and salt together in a large bowl. Whisk to combine well.

Add the carrot, coconut, nuts, apple and drained cranberries to the dry ingredients, stirring well to distribute the dry ingredients.

In a separate bowl mix together the eggs, oil, vanilla and orange juice. Add the wet mixture to the dry, stirring until mixed and the dry mixture is evenly moistened. Divide the mixture evenly in the muffin cups. Each muffin cup should be full to the top.

Bake the muffins on the middle rack of your oven for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes in the pan and then tip them on their side to finish cooling.

Serve warm, or wrap individually for freezing.