| Morning Glory Muffins
Ingredients:
2-1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups shredded carrot
1 cup shredded Rome or other cooking apple
3/4 cup raisins
1/3 cup chopped pecans
1/4 cup flaked sweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple butter
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups; level with a
knife. Combine flour and next 4 ingredients (flour through
salt) in a large bowl. Stir in carrot and next 5 ingredients
(carrot through pineapple); make a well in center of mixture.
Combine oil and next 4 ingredients (oil through egg whites);
stir with a whisk. Add oil mixture to flour mixture, stirring
just until moist.
3. Spoon the batter into 24 muffin cups coated with cooking
spray. Bake at 350 degrees for 25 minutes or until muffins
spring back when touched lightly in center. Remove muffins
from pans immediately; cool on a wire rack. Yield: 2 dozen.
Note: Muffins can be stored in an airtight container and
frozen for up to a month. Wrap in foil and reheat at 300
degrees.
Calories 165 (28% from fat);
Fat 5.2g (sat 1.1g, mono 1.8g, poly 1.9g); Protein 2.6g; Carb
27.9g; Fiber 1.2g; Chol 18 mg; Iron 1.1mg; Sodium 174mg; Calc
21mg |
