MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F 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.
MORNING GLORY KITCHEN SINK MUFFINS
A little different from the other Morning Glory Muffins because it uses apple butter. This is a weight watchers recipe. Each muffin is 3 points.
Provided by KelBel
Categories Breads
Time 45m
Yield 24 muffins
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Combine flour, brown sugar, baking soda, cinnamon, and salt in large bowl.
- Stir in carrot and next 5 ingredients. Make a well in center of mixture.
- Combine oil and next 4 ingredients; stir with a whisk.
- Add oil mixture to flour mixture, stirring just until moist.
- Spoon batter evenly into muffin cups coated with cooking spray.
- Bake at 350 for 25 - 30 minutes or until muffins spring back when touched lightly in center.
- Remove muffins from pan immediately; let cool on a wire rack.
Nutrition Facts : Calories 166.3, Fat 5.1, SaturatedFat 0.9, Cholesterol 15.5, Sodium 177.8, Carbohydrate 28.3, Fiber 1.4, Sugar 16, Protein 2.7
MORNING GLORY MUFFINS
Provided by Ina Garten
Time 1h
Yield 14 to 16 muffins
Number Of Ingredients 14
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.
MOIST MORNING GLORY MUFFINS
Not only did Rhonda Urich want "Light & Tasty" to cut the fat from her Morning Glory Muffins, but she hoped the staff could make them more nutritious. "I'd like to see flaxseed or whole wheat flour added, making them a healthy snack," explains the Loveland, Colorado reader. We did just that. See how in the pages of the Dec/Jan 2006 issue of "Light & Tasty."
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 285 calories, Fat 17g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 138mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
MORNING GLORY MUFFINS
Hearty and healthy, these muffins are packed with grated apples, carrot, coconut, and golden raisins. Pepitas replace the usual walnuts. They're made with half whole-wheat and half all-purpose flour.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a large bowl, whisk together both flours, baking powder, baking soda, cinnamon, and salt. Reserve 1 tablespoon chopped pepitas; whisk the rest into flour mixture. In another bowl, whisk together oil, brown sugar, eggs, and milk until smooth. Stir in carrot, apple, coconut, and raisins. Make a well in flour mixture; pour in egg mixture and stir together until just combined (do not overmix). Divide batter evenly among muffin cups, filling each all the way. Sprinkle tops with reserved pepitas.
- Bake until golden and a toothpick inserted in center of muffins comes out clean, 22 to 25 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
EASY MORNING GLORY MUFFINS
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Provided by Debbie Clarke
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g
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HEALTHY MORNING GLORY MUFFINS - VERONIKA'S KITCHEN
From veronikaskitchen.com
5/5 (21)Calories 226 per servingCategory Breakfast, Dessert, Snack
- Preheat the oven to 375°F. Line a muffin pan with cupcakes liners and set aside. Since this recipe yields 16 muffins, I use one 12 muffins pan and one 6 muffins pan (with 4 liners).
- In a medium size mixing bowl, whisk together 2 cups whole wheat flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt, and set aside.
- In a large mixing bowl, add wet ingredients: 1/2 cup vegetable oil, 1/4 cup apple sauce, 2/3 cup maple syrup, 3 eggs, orange zest, 1/4 cup orange juice, and 1 tsp vanilla extract. Whisk until well combined.
- Add dry ingredients to wet ingredients, and using a spatula, fold it in. Try not to over mix the batter.
MORNING GLORY MUFFINS (HEALTHY KITCHEN SINK MUFFINS)
From thelittleepicurean.com
Cuisine AmericanCategory Breakfast, SnackServings 16Total Time 35 mins
- Preheat oven to 350°F. Lightly grease two 12 cup muffin tins or line with paper wrappers. Set aside.
- In a large mixing bowl, combine sugar, oil, apple sauce, eggs, pineapple juice, and vanilla extract until smooth. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and ground flaxseed. Add half of dry mixture to mixing bowl. Stir to combine. Add grated carrots, followed with remaining dry mixture. Combine until there are no longer any dry streaks of flour.
- Add in walnuts, coconut, raisins, pineapple chunks, and pumpkin seeds. Fold in until well distributed. Distribute batter among 16 muffins. (Cupcake liners will be almost full to the top.)
- Bake for 20-22 minutes until toothpick inserted in center of muffins comes out clean. Allow muffins to cool in tin for 5-8 minutes before unmolding. Allow muffins to finish cooling on wire rack. Enjoy warm or at room temperature.
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