MEDITERRANEAN MORNING GLORY MUFFINS

To lighten up the classic trio of carrots, apple, and raisins, I swap in an olive oil–pomegranate juice blend for the butter. That combination, along with pistachios on top, takes the taste to the Mediterranean. Even though these muffins are fluffy, they’re still hearty enough to energize you for hours.

makes 1½ dozen

dairy-free

1. Position a rack in the center of the oven and preheat to 375°F. Coat 18 standard muffin cups with nonstick cooking spray.

2. Whisk both flours, the baking soda, cinnamon, and salt in a large bowl. Whisk the brown sugar, oil, and pomegranate juice in a medium bowl until smooth. Add the eggs and whisk until smooth. Add the carrots, apple, and raisins and stir until evenly mixed. Make a well in the dry ingredients and add the wet ingredients. Fold gently just until all the dry ingredients are evenly moistened. Divide the batter among the prepared muffin cups. Sprinkle the tops with the pistachios, if you’d like, and gently press them into the batter.

3. Bake until the muffins are golden brown and a toothpick inserted in the center of a center muffin comes out clean, 18 to 20 minutes.

4. Cool in the pan on a wire rack for 5 minutes. Carefully slide a small offset spatula or knife between each muffin and the pan to pop the muffins out. Cool on the rack until warm or at room temperature.

MAKE AHEAD

The muffins are best the day they’re made but will keep at room temperature for up to 3 days or in the freezer for up to 2 weeks.