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Classic Muffins

You could never call these muffins boring!

Ingredients:

4 cups all purpose flour
2 1/2 cups sugar
4 tsp baking powder
4 tsp baking soda
4 tsp cinnamon
2 tsp salt
1/4 cup wheat germ
1 cup wheat bran
4 cups carrots (grated)
1/2 cup cranberries* (dried)
1/2 cup blueberries* (dried)
1/2 cup pecans (roasted, chopped)
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 cup coconut
2 granny smith apples (grated)
6 eggs (large)
1 1/2 cup canola oil**
1/4 flax seed oil
2 tsp vanilla extract
2 1/2 cups orange juice
maple syrup (to glaze)

* raisins can be substituted for dried cranberries or blueberries.
** for a lower fat muffin, substitute 1 1/2 cups of canola oil for 1/2 cup of oil and 1 cup of apple sauce.

Directions:

Pre-heat oven to 350ºF (180ºC). In a large bowl, mix together dry ingredients from flour through wheat bran. Add carrots, cranberries, blueberries, pecans, sunflower seeds, pumpkin seeds, coconut and apples. In a separate bowl, whisk together eggs, canola oil, flax seed oil, vanilla, and orange juice. Add to flour mixture and stir to combine. Don't over-mix! Fill paper muffin cups with batter and bake until done (approximately 15 to 18 minutes).

Once baked and still hot, glaze muffins for a nice shine. This batter can be stored in an airtight container in the fridge for up to two weeks. Batches can be made as desired. Subsequent batches from the fridge will take an additional 5 minutes baking time. Makes 30 muffins.

Final product:

Submitted by:

Geri Barr

From:

Calgary, AB

Tags: wheat germ, carrot, cranberries, blueberries, pecans, sunflower seeds, pumpkin seeds, coconut, apple, egg, flax oil, maple syrup, lactose-free, pescetarian, vegetarian, baked goods, breakfast, snack

Rancho Vignola products:

Pecans - Raw, Jumbo Halves
Pecans - Raw, Baby Halves - ORGANIC
Flax Seeds - Brown - ORGANIC
Sunflower Seeds - Raw, Shelled
Sunflower Seeds - Raw, Shelled - ORGANIC
Blueberries - Sweetened - ORGANIC ** 25% OFF **
Coconut - Medium Shred - ORGANIC
Athlete Update: Julien Locke on Woodworking, Baking, and App Development all While Training for the Olympics

Hello fellow Rancho Vignola foodies! While I would usually be writing a report on the trials and tribulations of an exciting racing season, here we are at the end my first ski-race-less winter since I was 6 years old, and I’m instead writing about wood working and web/app development! Read more...

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Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form! 

Classic Muffins

You could never call these muffins boring!

Ingredients:

4 cups all purpose flour
2 1/2 cups sugar
4 tsp baking powder
4 tsp baking soda
4 tsp cinnamon
2 tsp salt
1/4 cup wheat germ
1 cup wheat bran
4 cups carrots (grated)
1/2 cup cranberries* (dried)
1/2 cup blueberries* (dried)
1/2 cup pecans (roasted, chopped)
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 cup coconut
2 granny smith apples (grated)
6 eggs (large)
1 1/2 cup canola oil**
1/4 flax seed oil
2 tsp vanilla extract
2 1/2 cups orange juice
maple syrup (to glaze)

* raisins can be substituted for dried cranberries or blueberries.
** for a lower fat muffin, substitute 1 1/2 cups of canola oil for 1/2 cup of oil and 1 cup of apple sauce.

Directions:

Pre-heat oven to 350ºF (180ºC). In a large bowl, mix together dry ingredients from flour through wheat bran. Add carrots, cranberries, blueberries, pecans, sunflower seeds, pumpkin seeds, coconut and apples. In a separate bowl, whisk together eggs, canola oil, flax seed oil, vanilla, and orange juice. Add to flour mixture and stir to combine. Don't over-mix! Fill paper muffin cups with batter and bake until done (approximately 15 to 18 minutes).

Once baked and still hot, glaze muffins for a nice shine. This batter can be stored in an airtight container in the fridge for up to two weeks. Batches can be made as desired. Subsequent batches from the fridge will take an additional 5 minutes baking time. Makes 30 muffins.

Final product:

Submitted by:

Geri Barr

From:

Calgary, AB

Tags: wheat germ, carrot, cranberries, blueberries, pecans, sunflower seeds, pumpkin seeds, coconut, apple, egg, flax oil, maple syrup, lactose-free, pescetarian, vegetarian, baked goods, breakfast, snack