Morning Glory Muffins

Apples are too delicate to be grated with a food processor, so we recommend using a stand-up grater. We left the skins on, but the result will be just as good if you peel the apples.

Yield: 2 dozen (serving size: 1 muffin)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 28%
  • Fat: 5.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 2.6g
  • Carbohydrate: 27.9g
  • Fiber: 1.2g
  • Cholesterol: 18mg
  • Iron: 1.1mg
  • Sodium: 174mg
  • Calcium: 21mg

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
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  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° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
  4. Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.
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