Vegetarian

Morning Glory Muffins is for Breakfast.

Morning Glory Muffins takes 15 minutes to prepare.

Morning Glory Muffins takes 65 minutes to cook.

Morning Glory Muffins makes 18 servings.

The ingredients for Morning Glory Muffins are:

2 1/4 cups all purpose flour
Raw wheat germ for dusting pan
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/4 cup sugar
3 large eggs
4 tbs unsalted butter
1/4 cup applesauce
1 tsp vanilla extract
4 carrots, grated
1 8 oz can crushed pineapple in juice (drained and patted dry)
1/4 cup pineapple juice (leftover from crushed pineapple) or water
1/2 cup sweetened shredded coconut
1/2 cup raisins (half golden, half regular)
1/2 cup chopped walnuts

Here is how you make Morning Glory Muffins:

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Coat a 12-cup muffin pan with vegetable oil spray and lightly dust with raw wheat germ (if using).Whisk the flour, baking soda, cinnamon, and salt together in a large bowl. In a separate bowl, whisk the sugar, eggs, melted butter, applesauce, pineapple juice or water, and vanilla until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined. Fold the carrots, pineapple, coconut, raisins, and walnuts into the batter. Use a large ice-cream scoop or measuring cup to divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes.Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.Makes 18 muffins. Nutrition information is per muffin.Number of Servings: 18Recipe submitted by SparkPeople user LILYBYTHEWATERS.

The nutritional information for Morning Glory Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 205.3

• Total Fat: 6.5 g
• Cholesterol: 42.2 mg
• Sodium: 182.6 mg
• Total Carbs: 34.0 g
• Dietary Fiber: 1.7 g
• Protein: 3.6 g