Morning Glory Muffins
Have you ever heard of Morning Glory Muffins? I came across several recipes for these yummy muffins recently and knew I had to give them a try. They are surprisingly low in fat, but stay super moist…most likely because of all the healthy add ins like shredded carrots, apples and raisins that add moisture to the batter. This particular recipe also has orange juice and orange zest giving them a fantastic bright flavor as well. You can make them with white flour, or whole wheat flour…they turn out great with either.
Make a batch this week, my friends. The leftovers freeze super well, and make a great grab and go type breakfast or snack.
2 C wheat (or white) flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1/3 C ground flax seed
3 eggs, beaten
1/2 C brown sugar
1/4 C honey
1/3 C canola or vegetable oil
1/3 C applesauce
1 tsp orange zest
1/4 C orange juice
1 tsp vanilla
1/2 C shredded carrots
2 C shredded apple
1/2 C golden or regular raisins
1/3 C sliced almonds
1. Preheat your oven to 425 degrees.
2. Line your muffin tins with cupcake liners and spray them with cooking spray. (this recipe makes about 30 muffins).
3. In a large mixing bowl, toss together the flour, baking soda, cinnamon, ginger, salt and flax seed.
4. In a separate bowl whisk the eggs, then add the brown sugar, honey, oil, applesauce, orange zest, orange juice and vanilla. Whisk together to combine.
5. Add the wet ingredients to the dry and stir just until combined.
6. Fold in the carrots, apple, raisins and almonds.
7. Fill each cupcake liner about 2/3 full.
8. Bake for 5 minutes and then lower the oven temperature to 350 degrees and bake for an additional 18 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and allow to rest for a few minutes.
Serve and enjoy!
Recipe from www.jamiecooksitup.net
Recipe adapted from Sally’s Baking Addiction