Morning Glory Muffins I Recipe - Allrecipes.com
Morning Glory Muffins I Recipe
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Morning Glory Muffins I
Make a morning muffin that’s loaded with good stuff. See more
  • READY IN 35 mins

Morning Glory Muffins I

Recipe by  

"This muffin has a little bit of everything - carrots, raisins, apple butter, wheat germ, nuts. A perfect start for your day!"

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Ingredients Edit and Save

Original recipe makes 18 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
  2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
  3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
  4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
  5. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.
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Reviews More Reviews

Most Helpful Positive Review
May 24, 2006

Modified for our own taste by using 1c flour, 1c whole wheat flour, 1c apple sauce (instead of ½ apple butter), and added ½c unsweetened coconut. I also made two batches, one with 1c sugar and one with 1c Spenda as we wanted to see if there was a measurable difference in taste. Both batches were really marvelous! Splenda seems to really do well as a sugar substitute when baking. Took them to work thinking I would freeze any leftovers but couldn’t because there weren’t any. A huge hit in the office although next time I will NOT use muffin liners. Thanks for the delicious, low-fat, Weight Watcher friendly recipe!

 
Most Helpful Critical Review
Mar 28, 2003

I didn't care for these muffins. There wasn't enough batter. The batter just bound together the fruit and veggies and didn't seem like a muffin.

 
Apr 18, 2007

These are fantastic! Instead of grating the carrots and chopping the apple, I just ran it all through the food processor real quick. And I used unsweetened applesauce instead of apple butter--much cheaper and also better for you. Instead of making the topping of chopped nuts and wheat germ, I just added about 1/2 cup chopped nuts to the mix. I also used baking papers instead of greasing the tins. They turned out soooo good! I will make these over and over again, for sure!

 
Aug 29, 2004

This recipe is the best! I used 1c honey instead of the sugar, and used equal parts whole wheat flour and whole wheat pastry flour instead of the suggested amounts of flour. I also used an egg substitute instead of eggs and soymilk to make the whole thing vegan - it still tasted superb!!!

 
Aug 23, 2006

I am not great at eating things good for me, but these were OUTSTANDING! The only changes I made to the recipe was to substitute the oil and apple butter for 1C applesauce and increase the walnuts to 1/2C. SUPER RECIPE, THANKS A LOT!

 
Dec 06, 2003

I needed a muffin that called for a lot of fruit since I had some of everything on hand and this fit the bill. Made these yesterday and have 3 left! I used 2 overripe bananas for the apple butter and forgot the wheat germ and nuts, but they are still terrific. Kids love them and my husband ate 4 in a sitting.

 
Oct 07, 2003

I made these for Christmas brunch and they were a big hit. I could not find apple butter in the store, but substituted applesauce without a problem. My 2-year-old loved them. One reviewer complained that there wasn't alot of batter, but that is why I enjoyed them.

 
Mar 28, 2003

We love these muffins! And who can tell they're good for you, too?! Grating the carrots takes me a while--wish I had a food processor. Hint: they freeze then toast up in the toaster oven good as new. YUM!!!

 

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Nutrition

  • Calories
  • 194 kcal
  • 10%
  • Carbohydrates
  • 37.3 g
  • 12%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 4.2 g
  • 6%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 175 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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