Tested till perfect Morning Glory Muffins

Morning Glory Muffins

Chock-full of nutritious goodies, such as apple, coconut, cranberries, carrots and pepitas (hulled pumpkin seeds), these muffins make a fabulous start to the day or a delicious wrap-and-go snack.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2006

Recipe3 out of 5 based on 27 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 muffins

Ingredients

  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1 tsp 1tspcinnamon
  • 1/2 tsp 1/2tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 1 1eggeggs
  • 1/2 cup 1/2cuppacked brown sugar
  • 1/3 cup 1/3cupplain yogurt
  • 3 tbsp 3tbspvegetable oil
  • 1 cup 1cupgrated carrotcarrots
  • 1/2 cup 1/2cupgrated peeled appleapples
  • 1/4 cup 1/4cupdried cranberrydried cranberries or raisins
  • 1/4 cup 1/4cupeach pepitas and shredded coconut
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Grease or line 6 muffin cups with paper liners; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together egg, sugar, yogurt and oil until smooth; pour over dry ingredients. Sprinkle with carrots, apple, cranberries, pepitas and coconut; mix just until dry ingredients are moistened to form very thick batter.

Spoon into prepared muffin cups; bake in 350°F (180°C) toaster oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 1 month.)

Nutritional Information Per muffin: about

cal 346 pro 7g total fat 12g sat. fat 3g
carb 54g fibre 2g chol 32mg sodium 285mg

% RDI:

calcium 7 iron 22 vit A 43 vit C 2
folate 34
All rights reserved. Transcontinental Media G.P. © 2014