Blueberry Muffins & Morning Glory Muffins (High Altitude Style)

Did you know how many changes you have to make to baking recipes when you are in high altitude? Neither did I! King Arthur has an incredible resource to augment recipes, which I have been doing with some of my regular cookbooks. But, I also decided I should purchase a high altitude cookbook so that I didn't have to augment everything! I decided to cook a few muffin recipes from it. 

 Blueberry Muffins (High Altitude Style) 

Yields: 12 muffins

Total Time: 30 minutes

Ingredients:

2 cups flour

1/4 cup sugar

2 tsp baking powder

3/4 tsp salt

1 egg

1 cup milk

1 tsp vanilla

1/4 cup vegetable oil

1 1/2 cups frozen blueberries (you can use fresh - I have just found that frozen don't bleed as much) 

Directions:

1. Preheat oven to 425

2. Grease muffin tin

3. In a bowl, combine flour, sugar, baking powder, and salt and make a well in the center of flour mixture.

4. In a separate bowl, combine egg, milk, vanilla and oil. Then add to the well int he flour mixture.

5. Stir quickly with fork until flour mixture is moistened.

6. Add blueberries in the last few strokes

7. Fill muffin cups about 2/3 full

8. Bake 20-25 minutes or until golden brown.

9. Enjoy!

Morning Glory Muffins (High Altitude Style)

Yields: 24 muffins

Total Time: 45 minutes

Ingredients:

1 cup golden raisins

Hot water to soak raisins

2 cups flour

1 cup sugar

2 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

2 cups grated carrots (approx. 3 carrots)

1 tart green apple peeled and diced (I used a Granny Smith)

1/2 cup sliced almonds

1/2 cup shredded coconut (it's okay if it's sweetened)

3 large eggs

2/3 cup butter melted and cooled (approx. 1 1/2 sticks)

2 tsp vanilla

Directions:

1. Preheat oven to 350

2. Cover raisins with hot water and let soak 20-30 minutes then drain well.

3. Grease muffin tins or use paper liners.

4. In a large bowl, sift together flour, sugar, baking soda, cinnamon, and salt.

5. Add drained raisins, carrots, apple, almonds, and coconut. Stir to combine.

6. In a small bowl, whisk together eggs, butter, and vanilla.

7. Add the egg mixture to the flour mixture but do not over mix!

8. Spoon batter into muffin tins until 3/4 full

9. Bake for 20-25 minutes.

10. Let cool 5 minutes in tin then remove from tin and let cool fully.

11. Enjoy!