I'm still on a muffin making kick, and that can be (err....that IS) very dangerous for my figure. Despite my best efforts, I can't seem to muster up the will power to say no to a yummy, carb-a-licious, and generally unhealthy, baked good. To appease my guilt, I try to at least make said baked goods a little bit better for me.
That's where these delicious muffins come in... Morning Glory Muffins! A terrific combination of all the good stuff - carrots, coconut, raisins, oat bran, and homemade applesauce! I love them because they pack a hefty nutritional & fiber punch, but they taste terrific too! My kids scarf them up as quickly as I can pull them from the oven, and they make a wonderful "on the fly" breakfast. Morning Glory Muffins will quickly become a breakfast staple in your house; they are in mine!
makes 14-16 muffins
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup oat bran
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 cup sugar
2 cups (about 4 carrots, although I sometimes use extra) shredded carrots
3/4 cup unsweetened applesauce
1/2 shredded coconut
1/2 cup walnuts (I usually omit these), chopped
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
Preheat your oven to 375F. take a standard sized muffin tin and line with muffin liners.
In a large bowl, combine the all purpose flour, whole wheat flour, oat bran, sugar, cinnamon, baking soda, and salt. stir to combine. Put aside.
Wash, peel, and shred the carrots using a food processor with the grater attachment or use a box grater. Put this aside also.
In a large mixing bowl, combine the eggs, oil, applesauce, and vanilla extract. Whisk well to combine. Fold in the raisins, carrots, coconut, and nuts (if using).
Pour the wet mix into the dry mix, and gently stir until just combined. You should still see small pockets of the dry mix. Be careful not to over mix!
Fill the muffin liners to the top with the batter (I use a cookie scoop for this). They will rise slightly. A quick sprinkle of Turbinado (raw) sugar is a nice touch as well.
Bake for 25-30 minutes, or until a tester toothpick comes out clean. Allow the muffins to cool for 5 minutes in the pan and then transfer to a wire rack to cool completely. This muffin freezes extremely well in a sealed ziplock bag.