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

Nutritional Information

Calories 165
Caloriesfromfat 28 %
Fat 5.2 g
Satfat 1.1 g
Monofat 1.8 g
Polyfat 1.9 g
Protein 2.6 g
Carbohydrate 27.9 g
Fiber 1.2 g
Cholesterol 18 mg
Iron 1.1 mg
Sodium 174 mg
Calcium 21 mg

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

Preheat oven to 350°.

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.

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.

Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.

Note:

June 1999