Morning Glory Muffins
Ingredients
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups grated carrots (4 medium)
- 1 apple, peeled and finely chopped
- 1/2 cup raisins
- 1 large egg
- 2 large egg whites or 4 teaspoons dried egg whites (see Ingredient Note), reconsti
- 1/2 cup apple butter
- 1/4 cup canola oil
- 1 tablespoon vanilla extract
- 2 tablespoons finely chopped walnuts or pecans
- 2 tablespoons toasted wheat germ
Instructions
- 1. Preheat oven to 375?F. Coat 18 muffin cups with cooking spray.
- 2. Whisk whole-wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots, apple and raisins. Whisk egg, egg whites, apple butter, oil and vanilla in a medium bowl.
- 3. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just combined. Spoon the batter into the prepared muffin cups, filling them about three-fourths full. Combine walnuts and wheat germ in a small bowl; sprinkle over the muffin tops.
- 4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
