Yield: 18 Servings
|1½ cup||Flour (white)|
|½ cup||Whole wheat flour|
|2 cups||Carrots; grated (4 med.)|
|1 \N||Apple; peel, core, chop|
|1 large||Egg; lightly beaten|
|2 larges||Egg whites; lightly beaten|
|½ cup||Apple butter|
|¼ cup||Oil (preferably canola)|
|1 tablespoon||Pure vanilla extract|
|2 tablespoons||Walnuts or pecans; finely chopped|
|2 tablespoons||Toasted wheat germ|
A while back someone posted a request for Morning Glory Muffins. At the time I could not find the recipe but just found it. I don't recall seeing it posted; if it was, my appologies for the re-post. I have never made this so I can't make any comments other than to say it sounds marvellous and that's why I have it. Maybe I'll try it tonight !! This recipe is from Contemporary Cooking/Eating Well Magazine.
Directions: Preheat oven to 375 degrees (F). Lightly oil 18 muffin cufs 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 ¾ 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. Per serving: 196 calories, 3 grams protein, 4 grams fat, 38 grams carbohydrates, 140 mg sodium, 12 mg cholesterol.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .