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Morning Glory Muffins

http://www.eatingwell.com/recipes/morning_glory_muffins.html

From EatingWell:  September/October 1994, The Essential EatingWell Cookbook (2004)

These Morning Glory muffins are full of everything you'd expect in the bakery favorite—carrots, apple and raisins, topped with nuts and toasted wheat germ. But most versions are high in fat so we substituted apple butter for much of the fat, which makes each bite superbly moist and tender. If raisins aren't your favorite, substitute an equal amount of the dried fruit of your choice.

18 muffins | Active Time: 40 minutes | Total Time: 1 hour

Ingredients

Preparation

  1. Preheat oven to 375°F. Coat 18 muffin cups with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots, apple and raisins. Whisk egg, egg whites, apple butter, oil and vanilla in a medium bowl.
  3. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just combined. Spoon the batter into the prepared muffin cups, filling them about three-fourths full. Combine walnuts and wheat germ in a small bowl; sprinkle over the muffin tops.
  4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

Nutrition

Per muffin : 163 Calories; 4 g Fat; 0 g Sat; 2 g Mono; 12 mg Cholesterol; 29 g Carbohydrates; 3 g Protein; 2 g Fiber; 154 mg Sodium; 149 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fruit, 1/2 other carbohydrate, 1 fat

Tips & Notes