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Morning Glory Muffins

March 5, 2013

Introducing my newest favorite muffin. I’ve been eating these for breakfast just about every day for the past month. When I made the second batch I tried swapping half the oil for applesauce and reducing the sugar by 1/2 cup. I liked the original full-sugar and oil version better at first, but the lighter one is still good. I might try meeting somewhere in the middle by reducing the sugar by only 1/4 cup next time and using 1/3 applesauce for oil.

Morning glory muffins

Here are the measurements for the original recipe:

2 cups flour (I used some white whole wheat flour and mostly all purpose)

1 1/4 cups sugar (I used about half maple sugar)

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 1/2 cups shredded carrot (just under 1 lb.)

1 1/2 cups peeled and chopped Granny Smith apples

3/4 cup shredded coconut

1/2 cup raisins

1/2 cup chopped pecans

3 beaten eggs

1 cup vegetable oil (or combination of oil and applesauce)

1/2 tsp vanilla

Mix the dry ingredients in one bowl and the wet ingredients in another. Combine the two and stir until they are just combined. Spoon into lined muffin tins and bake at 350 degrees F for 18-20 min. or until a toothpick inserted in the center comes out with just a few moist crumbs. Makes 24. (They freeze very well.)

Hint: I use an ice cream scoop to fill the muffin cups with batter. It’s so much faster and less messy!

Morning glory muffin batter

batter

(Recipe adapted from What Megan’s Making)

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