Makeover Morning Glory Muffins Recipe
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Makeover Morning Glory Muffins

By: Taste of Home Test Kitchen  
"Rhonda Urich was thrilled when we lightened up her Morning Glory Muffins. In fact, I made a double batch because they freeze so well, she writes from Loveland, Colorado. My family cant wait to have them again, and Im adding this makeover recipe to my list of favorites."

Rating: This weblink has been rated 34 times with an average star rating of 4.8 Read Reviews (29)

Rate/Review | 1,196 people have saved this

Prep Time:
25 Min
Cook Time:
15 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 18 servings
 

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup ground flax seed
  • 3/4 cup sugar
  • 2 3/4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 egg whites
  • 1 egg
  • 1/2 cup unsweetened applesauce
  • 1/3 cup orange juice
  • 1/4 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1/2 cup chopped pecans
  • 1/2 cup flaked coconut
  • 1/2 cup raisins
  • 1 medium tart apple, peeled and grated

Directions

  1. In a large bowl, combine the first eight ingredients. In another bowl, beat the egg whites, egg, applesauce, orange juice, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple.
  2. Coat muffin cups with nonstick cooking spray or use foil liners; fill three-fourths full. Bake at 350 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Footnotes

  • Nutritional Analysis: 1 muffin equals 203 calories, 9 g fat (2 g saturated fat), 12 mg cholesterol, 207 mg sodium, 29 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2008 by NEXTDRHOOD 
We enjoyed these. Just FYI, for others who are not familiar, the batter is really thick and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2006 by Natalie 
Oh, these are fabulous! So tasty and sooooo good for you. I made them even more low fat by... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2007 by Scotdog Supporting Member (Click to learn more about Supporting Membership)
I love this kind of muffin! What a great breakfast. I used 3 whole eggs, subbed crushed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2008 by Michaele 
these were the best I've had. wonderful. instead of regular sugar, I used 1/2 cup of brown... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2008 by SDROSIE 
I dont think you could wreck these if you tried? I used Craisins, the whole bag....other than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2008 by ARCTICAMY 
excellent. I make them for my baby all the time. My friend calls me Muffin lady because of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2007 by Amanda J 
I've been looking for a healthy muffin recipe that doesn't have the texture of an old sponge,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2006 by lisa_b 
These came out pretty well. I didnt have orange juice, so used apple juice and added some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2008 by sundby24 
My kids loved these! I used crushed pineapple and pinapple juice instead of applesauce/OJ and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2009 by Laura Jo 
I've made this recipe twice now and loved both batches. I've learned I can grind my flax seed... MORE

 
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