Morning Glory Muffins I
"This muffin has a little bit of everything - carrots, raisins, apple butter, wheat germ, nuts. A perfect start for your day!"
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 18
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1/4 cup vegetable oil
- 1 1/4 cups white sugar
- 1 egg
- 1 cup raisins
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 cups grated carrots
- 1 apple - peeled cored and chopped
- 2 egg whites
- 1/2 cup apple butter
- 2 tablespoons chopped walnuts
- 2 tablespoons toasted wheat germ
- Carbohydrate 32.5354182182579 g
- Cholesterol 13.919907406671 mg
- Fat 8.36612500250238 g
- Fiber 2.00981295219731 g
- Protein 3.25195213044152 g
- Saturated Fat 3.55151039363571 g
- Serving Size 1 1 muffin (78g)
- Sodium 196.457842742882 mg
- Sugar 30.5256052660606 g
- Trans Fat 0.553837398209375 g
- Calories 213 calories
Directions Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just 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 at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
