How is everyone doing out there? We just stocked up on a few essentials (garlic, onions, homeopathics....) and I was surprised to see how pretty chill it was! I mean, the chicken broth was completely gone at Trader Joe's, as well as the flour... But Sprouts was still nicely stocked! So, we were able to pick up the few things we needed, except for #toiletpaper.... LOL Thankfully, we had grabbed some before the panic set it.
We decided to whip up some more delicious muffins to fill our tummies over the next week. We dubbed these "Sunrise Muffins" and they are quite tasty! Filled with apples, carrots, dried cranberries, walnuts and more, these filling muffins will satisfy and nourish your family! Pair them with a cuppa tea...and mmmhmmm....
I actually cut my recipe in half to post here! We like to make huge batches of muffins and freeze them. These defrost on the counter just beautifully and my kids will feast on these for the next *maybe* two weeks. We'll see if the muffins last that long!
Okay, enough chit chat! Let's bake!
>Sunrise Muffins<
3-4 cups organic all purpose flour*
1 cup oat bran
1/2 cup protein powder (I use this one)
2 cups dark brown sugar
4 tsp baking soda
4 tsp cinnamon
1 tsp clove
1/2 tsp ginger
1 tsp salt
1 cup chopped walnuts
4 cups shredded carrots
2 apples, peeled and chopped
1 cup dried cranberries
6 eggs
1 cup butter, melted
1/3 cup coconut oil, melted
1/2 cup meyer lemon juice
1 tsp vanilla
Preheat oven. Lightly grease 2 12 muffin cup pans, or line them with papers.
Combine the first 9 ingredients in a large bowl, whisking to combine and break up any brown sugar clumps. Add the next four ingredients, and stir well to evenly distribute the walnuts, carrots and fruit. In a medium bow, combine the eggs, butter, coconut oil, lemon juice and vanilla, whisking well. Add to the dry ingredients and stir until combined. *If the batter looks too wet, add additional flour until it looks right.
Using a 1/3 measuring cup, Divide the batter among the cups of the prepared pans, filling almost to the top (about 7/8 full).
Bake the muffins for 18-20 minutes, or until they are nicely domed and a toothpick inserted into the center comes out clean.
Remove from the oven, cool for 5 minutes in the pan, and then remove the muffins and cool on a rack. Make some tea or coffee and enjoy!
Makes 24-30 muffins