Healthiermorningglorymuffins Recipes

MORNING GLORY MUFFINS

Morning Glory Muffins image

Provided by Ina Garten

Time 1h

Yield 14 to 16 muffins

Number Of Ingredients 14

Ingredients

1 cup vegetable oil, plus extra for the pan (see Cook's Notes)
3 extra-large eggs
2 teaspoons pure vanilla extract
2 cups grated carrots, unpeeled and grated on a box grater
1 Granny Smith apple, unpeeled and grated on a box grater
1 (8-ounce) can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt

Steps:

Preheat the oven to 350˚ and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

HEALTHIER MORNING GLORY MUFFINS

Healthier Morning Glory Muffins image

This recipe is the hybrid morning glory muffin recipe that I have developed, after making many different recipes that either had a tonne of oil in them, or were much sweeter than I care for. These are very tasty and have less oil and sugar than some other recipes.

Provided by turtlepants

Categories Breakfast

Time 45m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 21

Ingredients

2 cups grated apples (I used 2 large cortlands)
1 cup shredded unsweetened coconut
3/4 cup raw sunflower seeds
2 cups grated carrots (~2 large carrots)
3/4 cup raisins
1 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup vegetable oil
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup brown sugar
1/4 cup white sugar

Steps:

Preheat over to 400 degrees F.
On a baking sheet, spread a layer of coconut and sunflower seeds. I placed coconut on one side and sunflower seeds on the other, but ended up mixing them together lated on. These will toast very quickly, so make sure they don't burn!
Meanwhile, you can start grating the apples and the carrots. Place in a large mixing bowl, and add raisins to the mixture. When the coconut and sunflower seeds are toasted, put 3/4 of them in with the apples and carrots, and reserve 1/4 for a topping. In the same bowl, mix in the milk, eggs, vanilla, and oil.
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Next, add the whole wheat flour, all of the spices, brown sugar, and cane or white sugar, mix thoroughly.
Put in lined paper muffin cups, and bake in pre-heated oven for ~15-20 minutes. They are done when a toothpick comes out clean.
Enjoy!

HEALTHY MORNING GLORY MUFFINS

Healthy Morning Glory Muffins image

Make and share this Healthy Morning Glory Muffins recipe from Food.com.

Provided by Kim A. Heaphy

Categories Quick Breads

Time 55m

Yield 18 muffins

Number Of Ingredients 16

Ingredients

2 cups whole wheat flour
1 1/3 cups sugar
2 teaspoons baking soda
1/4 teaspoon nutmeg
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrots
1 cup apple, peeled cored and chopped
1 cup raisins
1 cup sweetened flaked coconut
1/2 cup chopped pecans or 1/2 cup walnuts
3 large eggs
1/4 cup canola oil
1/4 cup applesauce
1/2 cup orange juice
2 teaspoons vanilla

Steps:

Preheat oven to 350°F.
Mix the first six ingredients together, whole wheat flour, sugar, baking soda, nutmet, cinnamon and salt. Then add the next five ingredients, carrots, apples, raisins, coconut and nuts.
In a separate bowl, mix the eggs, oil, apple sauce, orange juice and vanilla. Add to the dry ingredients and mix just until moistened.
Spoon batter into well greased muffin tins (filled to the top).
Bake for 35 minutes or until springy to touch or until knife comes out clean.
Let cool for 5 minutes and then turn out on a rack.

Nutrition Facts : Calories 229, Fat 8.2, SaturatedFat 2.4, Cholesterol 35.2, Sodium 240.9, Carbohydrate 37.6, Fiber 3.2, Sugar 24, Protein 3.8

MORNING GLORY MUFFINS

Morning Glory Muffins image

Provided by Rick Martinez

Categories main-dish

Time 2h

Yield 12 muffins

Number Of Ingredients 19

Ingredients

Nonstick vegetable oil spray
1 1/4 cups (175 grams) whole wheat flour
1 cup (125 grams) all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1 1/4 cups (150 grams) peeled, coarsely grated carrot (from 3 medium carrots)
1 cup (150 grams) peeled, coarsely grated Granny Smith apple (from 1 medium apple)
1/2 cup (58 grams) sweetened shredded coconut
3/4 cup (75 grams) chopped pecans, toasted
3/4 cup (100 grams) golden or black raisins
1 teaspoon finely grated orange zest
1 cup (215 grams) dark brown sugar
2 large eggs, beaten to blend
1 cup whole milk yogurt
1/2 cup vegetable oil
2 tablespoons (12 grams) raw sugar

Steps:

Preheat the oven to 425 degrees F. Lightly coat the top of a standard 12-cup muffin pan with nonstick spray and line with standard cupcake liners.
Whisk the whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, ginger and baking soda in a large bowl to combine. Add the carrot, apple, coconut, pecans, raisins and orange zest and toss to coat.
Whisk the dark brown sugar, eggs, yogurt and oil in a medium bowl until combined and creamy, about 30 seconds. Gently fold the egg mixture into the dry ingredients just to combine (be careful not to overmix, it's ok if bits of flour are showing).
Divide the batter evenly among the muffin cups. Top each muffin with 1/2 teaspoon of the raw sugar.
Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 28 to 33 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan 5 minutes. Remove from the pan and place onto the rack to cool completely.

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