Best Morning Glory Muffins Recipe
"These moist muffins are chock-full of goodies like coconut, apple, pineapple, carrots and nuts," relates Evelyn Winchester of Hilton, New York. "They're delicious for breakfast or lunch. I get many requests for the recipe."
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 24
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 3 eggs
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- 2 cups grated carrots
- 3 teaspoons ground cinnamon
- 3/4 cup applesauce
- 2-1/2 cups all-purpose flour
- 1-1/4 cups sugar
- 1 can (8 ounces) crushed pineapple drained
- 1/2 cup flaked coconut
- 1 medium tart apple peeled and grated
- Carbohydrate 6.76750357868977 g
- Cholesterol 41.2833333333333 mg
- Fat 20.7527387196314 g
- Fiber 1.0780315957383 g
- Protein 1.53341947925588 g
- Saturated Fat 10.4937922572658 g
- Serving Size 1 1 serving (64g)
- Sodium 136.746663194764 mg
- Sugar 5.68947198295148 g
- Trans Fat 1.28451643408972 g
- Calories 213 calories
Directions In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350degrees for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen. Originally published as Morning Glory Muffins in Quick Cooking January/February 2001, p53 Nutritional Facts 1 serving (1 each) equals 188 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 171 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
