Morning Glory Muffins

2 c whole wheat flour

2/3 c sugar

2 tsp baking powder

¼ tsp baking soda

½ tsp ground ginger

½ tsp ground cinnamon

¼ tsp salt

2 eggs

¾ cup orange & carrot juice*

½ c canola oil

¼ cup finely grated carrots

¼ cup orange marmalade

½ cup chopped walnuts, divided into ¼ c portions (optional)

Preheat oven to 350 degrees F. Place liners in or grease 12 muffin cups.In a small mixing bowl combine the dry ingredients, except nuts. In a larger bowl, whisk together the wet ingredients. Sprinkle dry ingredients over the wet ingredients and fold to combine. Gently fold in ¼ cup of the nuts, if used. Fill muffin cups ¾ full and top each with the remaining nuts, if used. Bake for 20 to 25 minutes. Test with a toothpick for doneness. 

Best served warm out of the oven.

*If you cannot find orange & carrot juice in your local grocery store, use orange juice. 

Recipe adapted from www.biggirlssmallkitchen.com

Blueberry Lemon Rolls

Filling

1 1/3 cup frozen blueberries, not thawed

¼ cup granulated sugar

1 teaspoon cornstarch

Rolls

2 ¾ cup all-purpose flour

3 T granulated sugar

1 tsp salt

1 package active dry yeast or 2 ¼ teaspoons

½ cup water

¼ cup milk

2 ½  Tablespoons unsalted butter

1 large egg

Glaze

Juice and zest from 1 large lemon

1 cup powdered sugar (or more)

1-2 T milk

In a small bowl, combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss and let sit while you prepare the dough.

Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside.

Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 125F-130F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. This can also be prepared in a stand mixer using the dough hook.

On a lightly floured surface, knead the dough for about 5-6 minutes or if using a stand mixer, continue to run for 3 to 4 minutes. Place dough in a lightly greased bowl and let rest for about 10 minutes.

After 10 minutes, roll the dough out on a lightly floured surface into a 14x8 inch rectangle. Pour the sugared blueberries on top and gently spread them to cover the dough surface. Starting on the long edge, roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9-inch round pan. Loosely cover the rolls with plastic wrap and allow to rise in a warm, draft-free place for 2-3 hours.

After the rolls have doubled in size, preheat the oven to 375F. Bake for 25-30 minutes until lightly browned.

While baking, mix all of the glaze ingredients together. If you prefer a thicker glaze, add more powdered sugar. If you'd like it thinner, add more lemon juice or milk. Pour over sweet rolls.

Adapted from a recipe from sallysbakingaddiction.com