Wednesday, July 2, 2008

Morning Glory Muffins

These muffins were so amazing that I needed to post the recipe here. Unfortunately, they were so amazing that they were all eaten before I had a chance to take a photo. We just moved into our new house and whenever someone stopped by to check it out they had a muffin and then took one for the road. They freeze well (I'm told) and make an awesome quick breakfast.
    Clean-out-the-Fridge Morning Glory Muffins

  • 1 cup all-purpose flour

  • 1 cup whole wheat flour

  • 3/4 cup ground flax seed (I used a combination of whole flax seeds and oatmeal, wheat germ and oat bran for texture)

  • 3/4 cup sugar (I used 1/2 cup white, 1/4 cup brown)

  • 2 3/4 teaspoons baking powder

  • 2 teaspoons ground cinnamon

  • 3/4 teaspoon salt

  • 1/4 teaspoon baking soda

  • 2 eggs

  • 1/2 cup unsweetened applesauce

  • 1/3 cup orange juice

  • 1/4 cup canola oil

  • 2 teaspoons vanilla extract

  • 2 cups grated carrots

  • 1/2 cup chopped pecans

  • 1/2 cup flaked coconut

  • 1/2 cup raisins (I used craisins instead)

  • 1 medium tart apple, peeled and grated

  • I also threw in some sunflower seeds and some leftover granola with dried apricots. You could also use grated zucchini, peaches, other dried fruit, other nuts, etc. You can also replace one of the eggs with 4 egg whites to lower the fat content.]

    1. In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, applesauce, orange juice, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple.

    2. Coat muffin cups with nonstick cooking spray or use foil liners; fill three-fourths full. Bake at 350 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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