Morning Glory Muffins

Cooking Light, June 1999 ~~ and ~~ My friend Lythrum shared this with me September 2005. I've had both in my recipe binder all this time and have yet to try these. They are on my to-do list for sure!

Apples are too delicate to be grated with a food processor, so we recommend using a stand-up grater. We left the skins on, but the result will be just as good if you peel the apples.

2½ cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 cups shredded carrot
1 cup shredded Rome or other cooking apple
¾ cup raisins
1/3 cup chopped pecans
1/ cup flaked sweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple butter
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.

Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.

Yield: 2 dozen (serving size: 1 muffin)

Nutritional Information: CALORIES 165(28% from fat); FAT 5.2g (sat 1.1g,mono 1.8g,poly 1.9g); IRON 1.1mg; CHOLESTEROL 18mg; CALCIUM 21mg; CARBOHYDRATE 27.9g; SODIUM 174mg; PROTEIN 2.6g; FIBER 1.2g

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