Morning Glory Muffins
This muffin has a little bit of everything: carrots, raisins, apple butter, wheat germ, and nuts. A perfect start for your day!
This muffin has a little bit of everything: carrots, raisins, apple butter, wheat germ, and nuts. A perfect start for your day!
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1/4 cup vegetable oil
- 1 1/4 cups white sugar
- 1 egg
- 1 cup raisins
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 cups grated carrots
- 1 apple - peeled cored and chopped
- 2 egg whites
- 1/2 cup apple butter
- 2 tablespoons chopped walnuts
- 2 tablespoons toasted wheat germ
- Carbohydrate 32.5354182182579 g
- Cholesterol 13.919907406671 mg
- Fat 8.36612500250238 g
- Fiber 2.00981295219731 g
- Protein 3.25195213044152 g
- Saturated Fat 3.55151039363571 g
- Serving Size 1 1 muffin (78g)
- Sodium 196.457842742882 mg
- Sugar 30.5256052660606 g
- Trans Fat 0.553837398209375 g
- Calories 213 calories
Step-by-step
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
- In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
- In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
- In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
- Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
Spiced with a tablespoon of ground cinnamon and sweetened by apple butter, these muffins derive their distinct moisture from grated carrots and chopped apples releasing pectin and water into the crumb during baking. Starch gelatinization occurs rapidly at 375 degrees F, locking in the dense structure provided by a blend of all-purpose and whole wheat flours. Vegetable oil coats the gluten strands, restricting excessive elasticity so the interior remains tender rather than chewy.
Chemical leavening relies on baking powder and baking soda reacting with the acidic components found in the apple butter and fruit. Carbon dioxide gas expands within the batter pockets, creating an even, dense lift without the need for prolonged mechanical whipping. Whole eggs and extra egg whites supply sufficient protein coagulation to set the cell walls around these expanding gases before deflation occurs.
Surface texture benefits significantly from a topping of toasted wheat germ and chopped walnuts. Toasting breaks down complex starches and proteins in the germ through Maillard reactions, yielding nutty pyrazines that contrast against the soft interior. Sprinkling this mixture directly on top prior to baking ensures it stays crisp while the underlying batter bakes through.
Timing requires vigilance between 15 and 20 minutes in the oven. Visual doneness is best judged by pressing the center gently with a fingertip; if the surface springs back immediately without leaving an indentation, the internal starch network is fully set.
