Hearty Morning Muffins Recipe
"These delicious muffins are loaded with goodies," writes Elaine Kauffman of Tofield, Alberta. "I got the recipe from our pastor's wife. We like them for Sunday breakfast, but it's a good idea to double the recipe and keep some in the freezer for brown-bag lunches during the week."
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 18
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 teaspoons baking soda
- 3 eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup vegetable oil
- 2 cups whole wheat flour
- 1/3 cup semisweet chocolate chips
- 2 cups shredded carrots
- 1/3 cup chopped dried apricots
- 1/3 cup sunflower kernels
- 1/3 cup flaked coconut
- 1 medium ripe ripe banana mashed
- Carbohydrate 15.0254141690162 g
- Cholesterol 55.0444444444445 mg
- Fat 33.0631330696369 g
- Fiber 2.33094162809622 g
- Protein 3.87663490827855 g
- Saturated Fat 14.6103832421454 g
- Serving Size 1 1 serving (97g)
- Sodium 3304.71594411808 mg
- Sugar 12.69447254092 g
- Trans Fat 1.75395241691769 g
- Calories 362 calories
Directions In a bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and chocolate chips. Stir in the banana. Beat eggs, oil and vanilla; stir into carrot mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks. Yield: 1-1/2 dozen. Originally published as Hearty Morning Muffins in Quick Cooking March/April 1999, p38 Nutritional Facts 1 serving (1 each) equals 265 calories, 16 g fat (3 g saturated fat), 35 mg cholesterol, 177 mg sodium, 29 g carbohydrate, 3 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
