The farm first started baking due to garden devastation by deer, and the first bakery items were muffins. Bread came later and muffins were discontinued, but this morning we rediscovered the bakery's beginnings.
Interesting story: these are muffins, not the cupcakes masquerading as muffins that most people eat in the morning. They are light and delicious, but aside from a little sugar and a bit of oil, are wholesome and healthy and all that.
Morning glory muffins
1/2 cup raisins
2 cups whole wheat flour
1 cup brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
2 cups grated carrots
1 apple, grated
1/2 cup shredded coconut
1/2 cup walnuts
1/3 cup wheat germ
3 eggs
2/3 cup vegetable oil
2 tsp vanilla
1/4 orange juice
Cover the raisins in hot water and let them soak.
Mix together the flour, sugar, baking soda, salt and spices, then add the carrots, apple, walnuts, wheat germ and coconut and combine. In a separate bowl, beat the eggs with the oil, vanilla and orange juice, then add to the dry mixture and incorporate, along with the (now drained) raisins.
Spoon into greased muffin tins (makes 12 muffins), and bake at 350 degrees for 25-30 minutes. Batter can be refrigerated for up to four days.
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