Light and delicious breakfast muffins
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 3/4 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup brown sugar
- 1 cup canola oil
- 3 eggs beaten
- 1/2 cup rolled oats uncooked
- 1/2 cup flaked coconut handful
- 1 cup raisins mixed golden and regular
- 2 cups carrots shredded
- 8 oz crushed pineapple drained with juice reserved
- 1/2 - 3/4 cup applesauce ( i used cinnamon applesauce)
- 1/2 cups english walnuts (optional)
- Carbohydrate 40.3701754408093 g
- Cholesterol 23.265 mg
- Fat 12.1861549218431 g
- Fiber 2.03382726721375 g
- Protein 2.97961268230505 g
- Saturated Fat 1.47602887663072 g
- Serving Size 1 1 Serving (110g)
- Sodium 5536.93323501333 mg
- Sugar 38.3363481735955 g
- Trans Fat 0.67008024177514 g
- Calories 272 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C ). Lightly grease muffin tins.
- In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. In a bowl, blend. Add remaining ingredients do not drain pineapple. Fill each muffin cup about 3/4 full.
- Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
The Power of the Flour Blend
Shredded carrots drive the moisture profile of this batter. Combining all-purpose flour and whole wheat flour creates a balanced crumb structure. Whole wheat flour adds robust protein and bran, absorbing substantial liquid. Always whisk the dry components thoroughly to evenly distribute the 2 teaspoons of baking soda and 1 teaspoon of baking powder.
Preventing Gluten Overdevelopment
Mixing wet and dry ingredients requires restraint to avoid toughness. Overworking the batter develops excess gluten networks, yielding rubbery muffins. Fold the ingredients gently until just combined. Lumps in the batter indicate proper technique. Fill each greased muffin tin cup three-quarters full to allow for proper rising without overflow.
Baking and Doneness Testing
Set the oven to 350 degrees Fahrenheit. Bake the batch for 25 minutes. Insert a paring knife into the center of a central muffin to check for doneness. The blade must emerge clean without wet batter clinging to the metal. Pair these spiced treats with strong black coffee or unsweetened Greek yogurt to balance the high sugar content from the raisins and pineapple.
