Culinary Guides

These muffins are often considered “kitchen sink” muffins, meaning that you can add any shredded vegetable, nut, seed, or dried fruit you have on hand. I hope you all enjoy them as much as we do! Happy baking, everyone.

Ingredients

• 1/2 cup hazelnut oil (can substitute with grapeseed oil, walnut oil, light olive oil, or melted coconut oil)
• 1/2 cup honey
• 1/2 cup unsweetened applesauce
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup grated carrots, plus extra for topping (optional but pretty)
• 1/2 cup grated beets, plus extra for topping (optional but pretty)
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup dried cherries (or whatever dried fruit you’ve got)
• 1/2 cup chopped hazelnuts
• Sprinkle of pumpkin seeds for topping (optional)

Directions

1. Preheat the Oven
   Preheat the oven to 400°F (200°C). Grease and set aside a standard 12-cup muffin tin with oil.
2. Prepare the Wet Ingredients
   
   • Mix Wet Ingredients: In a medium-sized bowl, whisk together the hazelnut oil, honey, unsweetened applesauce, lightly beaten eggs, and vanilla extract until well combined.
   • Add Carrots and Beets: Stir in the grated carrots and grated beets. Set the mixture aside.
3. Prepare the Dry Ingredients
   
   • Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg until well combined.
4. Combine Wet and Dry Ingredients
   
   • Mix the Batter: Add the wet and dry ingredients and stir until combined. Do not overmix.
   • Add Mix-Ins: Gently fold in the dried cherries and chopped hazelnuts.
5. Fill the Muffin Tin
   
   • Pour Batter: Evenly divide the batter among the 12 muffin cups.
   • Optional Toppings: If desired, sprinkle the tops with pumpkin seeds and extra shredded carrots and beets for added texture and visual appeal.
6. Bake the Muffins
   
   • Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
   • Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
7. Serve
   
   • Serve Warm: For a delightful treat, top the muffins with a pat of butter and a drizzle of extra honey.

Additional Tips

• Storage: Any leftover muffins can be stored in an airtight container at room temperature for up to 3 days. For more extended storage, refrigerate for up to a week or freeze for up to 3 months. Thaw frozen muffins at room temperature or warm them in the microwave before serving.
• Variations: Feel free to experiment with other add-ins such as shredded zucchini, dried cranberries, raisins, or different nuts and seeds.
• Make-Ahead: These muffins can be made ahead and stored for a quick and healthy breakfast or snack option throughout the week.
• Serving Suggestion: Enjoy these muffins with fresh fruit or a smoothie for a balanced breakfast.

Enjoy these delicious and nutritious Carrot & Beet Morning Glory Muffins, perfect for any time of the day!