Friday, February 10, 2012

Morning Glory Muffins are super yummy!

I found this great website that posts millions of recipes that I want to try and this was one that she just posted which you should really check out at  These are the yummiest muffins that I have had in awhile.  I don't often find new muffin recipes that I like but this one seemed like it was a healthier recipe that was worth a try.  I was hoping my son would like them too.  I looks like he did since he stole the muffin when I was trying to take the picture.  Check out the little hands in the blur :)

I might have eaten two and I was looking for an excuse for a third.  The best thing is that it uses whole wheat flour and you don't really even taste it.  Often with whole wheat flour, it over takes the taste of the white because it is so strong.  The cinnamon really helps :)  The great thing about this is that we used a leftover bag of baby carrots that were a little dried out and not really good for eating by themselves.  We used bits of apples that were not as crunchy as we would normally eat so we added a little extra apple.  Then my biggest tip is to plump the raisins.  I find that raisins sometimes get a little too dried out but it is super easy to re-plump raisins.  Boil a small container of water (I used a glass measuring cup that we were already using), put the raisins in the container for 5 minutes.  You will see that the water gets a little discolored and the raisins get a little softer.  They make all the difference in having yummy muffins.  All this talk of muffins makes me think that I should get another one!!!  I hope that you try this one soon :)

Morning Glory Muffins
yield 18 muffins
1 and 1/2 cups AP flour
1/2 cup whole wheat flour
1 and 1/4 cups sugar                                                                                                                             
1 Tbsp. ground cinnamon (yes, one Tablespoon.  Don’t look at me like that)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups grated carrot (finely grated)
1 apple – peeled, cored and finely grated
1 cup raisins
3 eggs
1/2 cup apple butter
1/4 cup vegetable oil
1 Tb. vanilla extract
1.  Preheat oven to 375 degrees.
2.  Mix dry stuff together in a large mixing bowl.  (Flours, sugar, cinnamon baking powder, baking soda, salt) Then toss in carrots, apple and raisins.  Mix wet stuff together in a medium bowl (Eggs, apple butter, oil, and vanilla). Dump the wet stuff into the middle of the dry stuff and fold gently until it just barely comes together.
3. In a greased muffin pan, divide the batter between 18 muffins (or a little more).  
4.  Bake 15-20 minutes.  Store airtight up to 3 days or freeze if not finishing that many muffins right away.

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