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Morning Glory Muffins Recipe

I enjoy preparing all sorts of foods and trying new dishes. These muffins are a hearty morning treat full of carrots, raisins, walnuts, coconut and apples.—Richard Case, Johnstown, Pennsylvania

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18 Servings
Prep: 20 min. Bake: 25 min.

Ingredients

1 cup whole wheat flour
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup oat bran
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
3/4 cup applesauce
1/4 cup vegetable oil
1/4 cup molasses
2 teaspoons vanilla extract
1/4 teaspoon orange extract
2 cups grated carrots
1/2 cup raisins
1/2 cup walnuts
1/2 cup flaked coconut
1 medium tart apple, peeled and finely chopped

Directions

In a large bowl, combine the first six ingredients. In another bowl, combine eggs, applesauce, oil, molasses and extracts; mix well. Stir into dry ingredients just until moistened. Fold in carrots, raisins, walnuts, coconut and apple.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: about 1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 186 calories, 7 g fat (2 g saturated fat), 35 mg cholesterol, 230 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein.

Morning Glory Muffins published in Taste of Home April/May 2000, p47

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas