Morning Glory Muffins

SUBMITTED BY: Rhonda Urich

"Not only did Rhonda Urich want 'Light & Tasty' to cut the fat from her Morning Glory Muffins, but she hoped the staff could make them more nutritious. Id like to see flaxseed or whole wheat flour added, making them a healthy snack, explains the Loveland, Colorado reader. We did just that. See how in the pages of the Dec/Jan 2006 issue of 'Light & Tasty.'"

RECIPE RATING:

Read Reviews (3)

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PREP TIME	25 Min
COOK TIME	20 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups all-purpose flour
1 1/4 cups sugar
2 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs
1 cup vegetable 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

In a large bowl, combine the first five ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

FOOTNOTE

Nutritional Analysis: 1 muffin equals 285 calories, 17 g fat (2 g saturated fat), 35 mg cholesterol, 138 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein.

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REVIEWS

Reviewed on Jul. 18, 2007 by CookinginFL

O.K., I could only give this 3 stars because I found it a bit plain. I read the descriptive... MORE

Reviewed on Dec. 12, 2006 by RRWILLIAMS

These were really good - next time I'll grate the carrot a little more finely. Other than... MORE

Reviewed on May 10, 2007 by TEXERNIE

These were really good. They were easy to make and taste good too. I substituted Extra Light... MORE

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