Try this Morning Glory Muffins recipe.
- 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
- add all ingredients to list
- 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 585.637527928642 g
- Cholesterol 250.558333320078 mg
- Fat 150.590250045043 g
- Fiber 36.1766331395517 g
- Protein 58.5351383479473 g
- Saturated Fat 63.9271870854429 g
- Serving Size 1 1 recipe (1395g)
- Sodium 3536.24116937187 mg
- Sugar 549.46089478909 g
- Trans Fat 9.96907316776873 g
- Calories 3828 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.
- All done! Now take a photo, rate it, and share your accomplishments!
Swapping apple butter for part of the liquid fat alters the density and moisture retention of the crumb. Understanding this ratio helps balance structure against tenderness when working with heavy batters. Whole wheat flour absorbs moisture differently than refined all-purpose flour, requiring a brief resting period if the batter appears overly stiff.
Combining the wet ingredients separately prevents overworking the gluten network once the flours enter the bowl. Whisking eggs, apple butter, oil, and vanilla thoroughly incorporates air into the liquids before they encounter the dry components. Pour this liquid mixture into the dry ingredients all at once. Stir only until the flour disappears to keep the final texture tender rather than tough.
Grated carrots and chopped apples release water during the baking process, contributing significantly to internal moisture. Using fresh fruit and raw vegetables introduces variable liquid content compared to cooked or preserved alternatives. Adjust the mixing duration slightly if your grated carrots are exceptionally wet after processing.
Baking at 375 degrees Fahrenheit provides the initial thermal shock needed for the chemical leaveners to activate rapidly. Watch for golden brown tops that spring back immediately when lightly pressed, which typically occurs between 15 and 20 minutes in the oven.
