Morning Glory Muffins

These are probably my new favorite muffins. I can also see these as cupcakes or cake with a cashew cream cheese frosting.

Here’s the recipe- enjoy!

Ingredients:
1 c + chopped pecans (toast first in the oven if you like)
1 c all purpose flour
2 c cake flour
1 tsp salt
1 tsp baking soda + 3 tsp (reserved for “egg”)
1 tsp cinnamon
1/2 tsp nutmeg
1 c unrefined sugar
3/4 c canola oil
3 Tbs vinegar (I used white distilled)
2 1/2 tsp vanilla
2 Tbs apple sauce
1 8oz can crushed pineapple and the juice
2 large carrots- finely grated
1 c raisins

Directions:
-preheat the oven to 350 degrees
-line muffin pans with papers (recipe makes between 18-24 muffins depending on how much you pour into each muffin cup.)
-In a large bowl, combine the flour, salt, 1 tsp baking soda, cinnamon, and nutmeg.
-in a medium bowl whisk together the vinegar and 3 tsp baking soda
– add the sugar, canola oil, vanilla and apple sauce and mix.
– fold the carrots and pineapple + juice into the wet ingredients.
– pour the wet ingredients into the dry and mix just util moistened.
– fold the raisins and nuts in to the batter.
– use a spoon to divide batter evenly among muffin cups.
– bake for around 20-25 minutes
– use a toothpick inserted into the center to check for if they are done.
– serve with vegan margarine, cashew cream, or vegan cream cheese.

* I have also made these with whole wheat flour, reduced sugar and reduced oil.