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Morning Glory Muffins Recipe

Not only did Rhonda Urich want "Light & Tasty" to cut the fat from her Morning Glory Muffins, but she hoped the staff could make them more nutritious. “I’d like to see flaxseed or whole wheat flour added, making them a healthy snack,” explains the Loveland, Colorado reader. We did just that. See how in the pages of the Dec/Jan 2006 issue of "Light & Tasty."

This recipe is:

Healthy

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

Ingredients

2 cups all-purpose flour
1-1/4 cups sugar
2-1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs
1 cup vegetable 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 five ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.

Lighter version: Good-for-You Morning Muffins

Nutritional Analysis: 1 muffin equals 285 calories, 17 g fat (2 g saturated fat), 35 mg cholesterol, 138 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein.

Morning Glory Muffins published in Light & Tasty December/January 2006

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