These Sunrise Bliss Muffins are the perfect fusion of hearty and sweet to start your day with a smile. Packed with fruits, nuts, and a hint of spice, they're a delightful way to enjoy a burst of flavor with your morning coffee or tea.
The foundation of these muffins is all-purpose flour, providing structure to the baked goods. A bit of granulated sugar adds sweetness, while baking soda gives them the necessary lift. A pinch of salt enhances the flavors, and warm spices like cinnamon and nutmeg add depth.
Grated carrots and grated apple not only contribute natural sweetness but also keep the muffins moist. Sweetened shredded coconut and crushed pineapple introduce a tropical flair, while raisins offer little bursts of sweetness. Chopped walnuts add a lovely crunch to every bite.
The eggs, vegetable oil, and vanilla extract create a rich and flavorful batter. Finally, a splash of orange juice brightens the muffins, tying all the flavors together beautifully.
Enjoy these muffins slightly warm with a pat of butter or a dollop of cream cheese. They pair beautifully with a cup of herbal tea or your favorite coffee. For a heartier breakfast, serve with a side of scrambled eggs or yogurt.
First things first, preheat your oven to 350°F (175°C) and line your muffin tin with paper liners. This makes cleanup a breeze and keeps the muffins from sticking to the pan.
In a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, salt, cinnamon, and nutmeg. Make sure everything is well combined to distribute the leavening agents evenly.
Next, stir in the grated carrots, apple, coconut, crushed pineapple, raisins, and walnuts. This step is where the magic happens! These ingredients add texture and flavor, making each muffin unique.
In a separate bowl, beat the eggs, then mix in the vegetable oil, vanilla extract, and orange juice. This wet mixture will bring everything together, so make sure it's smooth and well-combined.
Pour the wet ingredients into the dry mixture, stirring until just combined. Overmixing can lead to dense muffins, so stop when there's no visible dry flour left.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This ensures they have room to rise without overflowing.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
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