It may be cold and wet outside, but one way to warm up is with a spot o' tea and these amazing muffins. If the name doesn't bring a smile to your face, wait 'til their spicy goodness melts on your tongue. Enjoy them guilt-free 'cause there's nothing but goodness inside!Yield: 18, and they freeze well.
2 eggs
3/4 c. vegetable oil
1/3 c. milk
1 tbsp. plain yogurt
2 tsp. vanilla
2 tbsp. molasses
2 c. unbleached all-purpose flour
1 c. organic cane sugar
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cardamom
2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 1/2 c. shredded carrots (2-3 medium)
1 c. shredded apple (Rome or McIntosh are best - use 1 large or 2 small. Alternately use 1 red and 1 Granny Smith apple for a nice alteration.)
1/2 c. shredded or flaked coconut
1/2 c. raisins, dried currants, or other dried fruit of your choice
1/3 c. sunflower seeds
Pre-heat oven to 350 degrees F. Place paper baking cups in 18 regular sized muffin cups, or alternately grease with shortening or cooking spray.
In large bowl, beat together eggs, oil, milk, yogurt, molasses, and vanilla with wire whisk until well blended. Sift together flour, baking soda, salt; add to mixture and blend. Add sugar and all spices, stir together with wooden spoon until just blended. Set aside.
Grate carrots and apple, mix in separate bowl with coconut, dried fruit and sunflower seeds. Add fruit & nut mixture to large bowl and blend all ingredients well until combined.
Spoon by 1/4-cup measure into muffin cups. Bake @ 350 for 20 - 22 minutes. Serve hot with butter, honey, or molasses and a nice pot of Chai tea.
Adapted from "Glorious Morning Muffins" courtesy Gold Medal Flour.
