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Morning Glory Muffins
1 1/2 c white flour
1/2 c whole wheat flour
1 1/4 c sugar
1 tbs cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c carrots, grated (4 med.)
1 apple, peeled, cored and chopped
1 c raisins
1 large egg, lightly beaten
2 large egg whites, lightly beaten
1/2 c apple butter
1/4 c canola oil
1 tbs pure vanilla extract
2 tbs walnuts or pecans, finely chopped
2 tbs toasted wheat germ

Preheat oven to 375 degrees (F). Lightly oil 18 muffin cups or coat with non-stick cooking spray. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. In a medium-sized bowl, whisk together eggs, egg whites, apple butter, oil and vanilla. Add to the dry ingredients and stir just until 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 for 15 to 20 minutes or until the tops are golden and spring back when lightly pressed.

Makes 18 muffins.
Recipe featured in Bread Daily on 01/30/02.