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Morning Glory Muffins

Stárt your dáy with these fántástic Morning Glory Muffins! Loáded with cárrots, ápples, ráisins ánd nuts – these will be come your new fávorite muffin!
á few yeárs ágo (long áfter I hád moved áwáy from Dánvers), I found myself cráving one of those moist, sweet, cinnámon Morning Glory Muffins – filled with cárrots, ráisins, nuts, ánd other yummy ingredients.
INGREDIENTS
  • 2 cups áll-purpose flour
  • 1 1/4 cups gránuláted sugár
  • 2 teáspoons báking sodá
  • 2 teáspoons ground cinnámon
  • 1/4 teáspoon sált
  • 2 cups shredded cárrots (3–4 medium cárrots, peeled before shredding)
  • 1/2 cup ráisins
  • 1/2 cup chopped wálnuts
  • 1/2 cup fláked coconut (sweetened or unsweetened)
  • 1/2 cup shredded ápple (ábout 1 medium ápple, cored ánd peeled before shredding)
  • 1/4 cup fláxseed (optionál)
  • 3 eggs
  • 1 cup vegetáble oil
  • 2 teáspoons vánillá

INSTRUCTIONS
  1. Preheát oven to 350 degrees. Line 12 muffin cups with páper muffin liners (or greáse á non-stick muffin pán).
  2. In á lárge bowl, mix together the flour, sugár, báking sodá, cinnámon ánd sált. Stir in the cárrots, ráisins, chopped wálnuts, coconut, shredded ápple ánd fláxseed. Mix until well blended.
  3. In á sepáráte smáller bowl, whisk together the eggs, oil ánd vánillá. Pour the egg mixture into the cárrot/flour mixture ánd stir just until moistened.
  4. Scoop bátter into prepáred muffin cups. (Note thát the muffin cups will be very full which is OK ás these muffins rise only slightly during the báking process.)
  5. Báke in á 350 degree oven for 20-25 minutes. They will be done when the centers áre still slightly soft but á toothpick inserted into the center of the muffin comes out cleán.
Recipe Adapted From afamilyfeast.com

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