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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."

Rate/Review | Read Reviews (53)

Prep Time:
25 Min

Cook Time:
15 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

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

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.
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.