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Morning Glory Muffins

Yield 2 dozen (serving size: 1 muffin)
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.

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

Nutrition 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

How to Make It

  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°.