YUKON MORNING GLORY STORY MUFFINS

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Yukon Morning Glory Story Muffins

Ingredients

* 3 eggs, well beaten

* 2 Tbsp sunflower seed oil

* 1 cup buttermilk

* 1 cup whole wheat flour

* 1/2 cup fine cornmeal

* 1/2 cup rolled oats

* 2 Tbsp bran

* 1/4 cup warm honey

* 1 cup grated carrots (about 2 medium carrots, packed)

* 1/2 cup currants or raisins

* 1 Tbsp chopped ginger root

* 1/2 cup pecans, black walnuts or hazelnuts, chopped

* 1 Tbsp orange zest

* 1 tsp baking soda

* 1 tsp EACH: salt, allspice, and baking powder

* 1 tsp vanilla

* Allspice-granulated sugar mixture (equal parts of each: We used 1

Tbsp sugar + 1 Tbsp allspice)

Directions

1. Preheat oven to 375°F. Line large-cup muffin tin with muffin

papers. Set aside while you lightly blend the batter.

2. In a medium bowl, whisk together the eggs, oil and buttermilk.

Carefully add the remaining ingredients except allspice-sugar

topping.

3. Stir until just combined; do not overwork the batter. Divide the

batter evenly among the 12 lined muffin cups, filling each about

2/3 full. Sprinkle the tops lightly with the allspice-sugar

mixture. Bake for about 20 minutes until the tops are golden.

Remove to wire rack and cool completely. Turn muffins out and

serve, or wrap each muffin individually to save for trail snacks

or to enjoy the next day with hot tea or strong coffee at sunrise.