Morning Glory Muffins
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 18
- 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
- 2 egg whites
- 1/2 cup apple butter
- 2 tablespoons chopped walnuts
- 2 tablespoons toasted wheat germ
- 1 apple - peeled cored and chopped
- 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 Serving (78g)
- Sodium 196.457842742882 mg
- Sugar 30.5256052660606 g
- Trans Fat 0.553837398209375 g
- Calories 213 calories
I'm a busy mom of two, and I'm always looking for quick and easy breakfast options that are also healthy and delicious. These morning glory muffins are the perfect solution! They're made with whole wheat flour, carrots, apples, and raisins, so you can feel good about giving them to your family. And they're so easy to make, you can have them ready in just a few minutes.
The first time I made these muffins, I was amazed at how moist and flavorful they were. The carrots and apples add a natural sweetness, and the raisins give them a chewy texture. My kids love them, and I love that I can feel good about giving them a healthy breakfast. I've also found that these muffins are a great way to use up leftover carrots and apples. So if you're looking for a delicious and healthy breakfast option, give these morning glory muffins a try!
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.
