Safe Handling Instructions: Raw flour is not ready-to-eat and must be thoroughly cooked or baked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling.
Morning Glory Muffins: Ingredients: ½ Cup raisins; 2 cups King Arthur Whole Wheat Flour; 1 cup brown sugar; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon salt; 2 cups peeled and grated carrots; 1 large tart apple, peeled, cored and grated. ½ cup shredded coconut; ½ cup chopped walnuts; ½ cup sunflower seeds or wheat germ, optional; 3 large eggs; 2/3 cup vegetable oil; 2 teaspoons vanilla extract; ¼ cup orange juice. (1) Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers. (2) Cover the raisins with hot water, and set them aside to soak while you assemble the rest of the recipe. (3) In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt. Stir in the carrots, apple, coconut, nuts, and sunflower seeds or wheat germ. (4) In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. (5) Divide the batter among the wells of the prepared pan. (6) Bake the muffins for 25 to 28 minutes, until they’re nicely domed and a cake tester inserted in the center of one of the inner muffin comes out clean. (7) Remove from the oven, let cool for 5 minutes in their pan on a rack, then turn out of pans to finish cooling. Yield: 1 large loaf. Say no to raw dough. Flour is a raw ingredient. Bake fully before enjoying.
After opening, keep cool and dry in a sealed container. Freeze for prolonged storage.