Morning Glory Muffins

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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. If raisins aren't your favorite, substitute an equal amount of the dried fruit of your choice.

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Cook Time:
40 mins
Additional Time:
20 mins
Total Time:
1 hr
Servings:
18
Yield:
18 muffins

Ingredients

  • 1 cup whole-wheat flour

  • 1 cup all-purpose flour

  • ¾ cup sugar

  • 1 tablespoon ground cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 2 cups grated carrots, (4 medium)

  • 1 apple, peeled and finely chopped

  • ½ cup raisins

  • 1 large egg

  • 2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient Note), reconstituted according to package directions

  • ½ cup apple butter

  • ¼ cup canola oil

  • 1 tablespoon vanilla extract

  • 2 tablespoons finely chopped walnuts, or pecans

  • 2 tablespoons toasted wheat germ

Directions

  1. Preheat oven to 375 degrees 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.

Tips

Make Ahead Tip: Get a head start on your morning muffins the night before by mixing up the dry and liquid ingredients separately (refrigerate liquids). In the morning, combine the two, scoop and bake.

Ingredient note: Dried egg whites are pasteurized--a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Originally appeared: EatingWell Magazine, Holiday Issue 1995

Nutrition Facts (per serving)

162 Calories
4g Fat
29g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 162
% Daily Value *
Total Carbohydrate 29g 11%
Dietary Fiber 2g 8%
Total Sugars 15g
Protein 3g 6%
Total Fat 4g 6%
Saturated Fat 0g 2%
Cholesterol 10mg 3%
Vitamin A 2289IU 46%
Vitamin C 1mg 2%
Folate 15mcg 4%
Sodium 154mg 7%
Calcium 23mg 2%
Iron 1mg 4%
Magnesium 18mg 4%
Potassium 147mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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