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Moist Morning Glory Muffins

 Moist Morning Glory Muffins
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. ā€œIā€™d like to see flaxseed or whole wheat flour added, making them a healthy snack,ā€ explains the Loveland, Colorado reader. We did just that. See how in the pages of the Dec/Jan 2006 issue of "Light & Tasty."
18 ServingsPrep: 25 min. Bake: 20 min.


  • 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 canola oil
  • 2 teaspoons McCormick® Pure 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


  • 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 inserted near the
  • center comes out clean. Cool for 5 minutes before removing from pans
  • to wire racks. Serve warm. Yield: 1-1/2 dozen.

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Moist Morning Glory Muffins (continued)

Nutritional Facts: 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.