morning glory muffins
makes 24 muffins
1 cup whole wheat flour
1 1/2 cups all purpose flour
1 cup sugar (already reduced from original recipe)
2 tsp baking soda
3 teaspoons ground cinnamon
1/2 tsp salt
3 eggs
3/4 cup applesauce (can substitute pumpkin puree)
1.2 cup vegetable oil
1 tsp vanilla extract
2 cups grated carrots
1 medium tart apple, peeled and grated
1 (8 oz) can crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup raisins
1/2 cup chopped walnuts (can substitute pepitas)
In a large bowl, combine the first 6 ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-24 mins or until a toothpick comes out clean. Cool for 5 mins before removing from pans to wire racks.
3 teaspoons ground cinnamon
1/2 tsp salt
3 eggs
3/4 cup applesauce (can substitute pumpkin puree)
1.2 cup vegetable oil
1 tsp vanilla extract
2 cups grated carrots
1 medium tart apple, peeled and grated
1 (8 oz) can crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup raisins
1/2 cup chopped walnuts (can substitute pepitas)
In a large bowl, combine the first 6 ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-24 mins or until a toothpick comes out clean. Cool for 5 mins before removing from pans to wire racks.
