Makeover Morning Glory Muffins
Rhonda Urich was thrilled when we lightened up her Morning Glory Muffins. “In fact, I made a double batch because they freeze so well,” she writes from Loveland, Colorado. “My family can’t wait to have them again, and I’m adding this makeover recipe to my list of favorites.”
SERVINGS
|
18
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
15 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3/4 cup ground flaxseed
- 3/4 cup sugar
- 2-3/4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 4 egg whites
- 1 egg
- 1/2 cup unsweetened applesauce
- 1/3 cup orange juice
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped pecans
- 1/2 cup flaked coconut
- 1/2 cup raisins
- 1 medium tart apple, peeled and shredded
DIRECTIONS
In a large bowl, combine the first eight ingredients. In another bowl, beat the egg whites, egg, applesauce, orange juice, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple.
Coat muffin cups with cooking spray or use foil liners; fill three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.