Morning Glory Muffins
Muffins studded with carrots, apples, raisins, and pineapple make for a healthy breakfast.
Prep Time:
30 mins
Total Time:
48 mins
Servings:
18 muffins
Ingredients
-
2 cups all-purpose flour
-
2 teaspoons baking soda
-
2 teaspoons ground cinnamon
-
1/2 teaspoon salt
-
1-1/4 cups packed brown sugar
-
2 medium apples, peeled, cored, and chopped (1-1/3 cups)
-
1-1/4 cups finely shredded carrots
-
1/2 cup raisins
-
1 8-ounce can crushed pineapple (juice pack), undrained
-
2/3 cup cooking oil
-
3 eggs
-
1/2 teaspoon vanilla
Directions
1.
Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside.
2.
In a large bowl combine flour, baking soda, cinnamon, and salt; stir in brown sugar. Stir in apples, carrots, and raisins. In a medium bowl combine undrained pineapple, oil, eggs, and vanilla. Add pineapple mixture to flour mixture; stir just until moistened.
3.
Spoon batter into prepared muffin cups. Bake in a 375 degree F oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 18 muffins.
Nutrition information
Calories 221, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 35 mg, Sodium 225 mg, Carbohydrate 33 g, Fiber 1 g, Protein 3 g. Daily Values: Vitamin C 4%, Calcium 3%, Iron 8%. Exchanges: Fruit 1, Starch 1, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
how-tos
Recommended Recipe:
Best Brunch Muffins
A brush of melted butter and a sprinkling of sugar finish off these blueberry muffins. Serve them at brunch or for lunch with a tossed spinach salad.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
