Sunrise Muffins
1.50 cups All-purpose or gluten-free flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
¼ tsp Ground Cloves
Salt
1 cup Pumpkin Puree or see option 1 below
1 Large egg or see option 2 below
Light brown surgar (packed)
3 tbsp Vegetable oil or see option 3 below
3 tbsp Applesauce or see option 4 below
2 tbsp Milk or see option 5 below
1 tsp Vanilla extract
Ingredient Options
1.50 cups Option 1 - Mashed bananas
1 tbsp Option 2 Ground flaxseed mixed with 3 tbsp water (let sit 5 min.)
3 tsp Option 3 Melted butter
6 tbsp Option 4 Unsweetened applesauce
2 tbsp Option 5 Orange Juice
Optional Add-In's
Walnuts
Shredded carrots or zucchini
Dried or fresh fruit
Raisins
Dark chocolate chips
1
1. Preheat the oven to 425 degrees and spray with nonstick spray or line muffin tins. (Size of your choice)
2. Mix dry ingredients: In a large bowl, combine flour, baking soda, baking powder, spices, and salt.
3. Mix wet ingredients: In another bowl, whisk together remaining ingredients EXCEPT for the optional add-in's.
4. Combine the wet and dry ingredients, stirring just until blended. Now, fold in whatever add-ins you like. You can mix and match add-in's, just divide the batter into smaller portions first.
5. Pour batter into muffin tins.
6. Spoon the batter into liners, as full as you like.
7. Bake for 5 minutes at 425 degrees then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees.
8. Bake for an additional 12-18 minutes depending on the size of the muffin or until a toothpick inserted in the center comes out clean.
9. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling.
Ingredients
1.50 cups All-purpose or gluten-free flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Ground Cinnamon
½ tsp Ground Nutmeg
¼ tsp Ground Cloves
Salt
1 cup Pumpkin Puree or see option 1 below
1 Large egg or see option 2 below
Light brown surgar (packed)
3 tbsp Vegetable oil or see option 3 below
3 tbsp Applesauce or see option 4 below
2 tbsp Milk or see option 5 below
1 tsp Vanilla extract
Ingredient Options
1.50 cups Option 1 - Mashed bananas
1 tbsp Option 2 Ground flaxseed mixed with 3 tbsp water (let sit 5 min.)
3 tsp Option 3 Melted butter
6 tbsp Option 4 Unsweetened applesauce
2 tbsp Option 5 Orange Juice
Optional Add-In's
Walnuts
Shredded carrots or zucchini
Dried or fresh fruit
Raisins
Dark chocolate chips
Directions
1
1. Preheat the oven to 425 degrees and spray with nonstick spray or line muffin tins. (Size of your choice)
2. Mix dry ingredients: In a large bowl, combine flour, baking soda, baking powder, spices, and salt.
3. Mix wet ingredients: In another bowl, whisk together remaining ingredients EXCEPT for the optional add-in's.
4. Combine the wet and dry ingredients, stirring just until blended. Now, fold in whatever add-ins you like. You can mix and match add-in's, just divide the batter into smaller portions first.
5. Pour batter into muffin tins.
6. Spoon the batter into liners, as full as you like.
7. Bake for 5 minutes at 425 degrees then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees.
8. Bake for an additional 12-18 minutes depending on the size of the muffin or until a toothpick inserted in the center comes out clean.
9. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling.
