A delicious breakfast treat awaits. This carrot morning glory muffin is a crowd pleaser and you can even make it Gluten Free!
Preheat the oven to 400 degrees F and line a standard 12-cup muffin pan with paper liners.
Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. Set aside.
With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. Scrape the beaters and the bowl.
Add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms. Stir in the carrots, walnuts, and coconut.
Gently stir in the flour mixture just until it is incorporated–don’t over mix. The batter will be very thick.
Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.
Bake for about 25 minutes, until the muffins are browning on top. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Per Serving: 215 calories; protein 4.1g; carbohydrates 31.1g; fat 8.7g; cholesterol 41.2mg; sodium 210.6mg.
The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.