MORNING GLORY MUFFINS
Provided by Ina Garten
Time 1h
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚ and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
EASY MORNING GLORY MUFFINS
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Provided by Debbie Clarke
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g
HEALTHY PROTEIN MORNING GLORY MUFFINS
Great recipe I made up using my juicer. Natural sugars from veggies and fruit reduce the need for large additions of sugar. My friends love these muffins! Perfect for breakfast, brunch, or a fulfilling snack.
Provided by FBULGAR
Categories Bread Quick Bread Recipes Muffin Recipes Zucchini Muffin Recipes
Time 1h35m
Yield 16
Number Of Ingredients 19
Steps:
- Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
- Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
- Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
- Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
- Spoon a heaping 1/3 cup batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 43.9 g, Cholesterol 34.9 mg, Fat 5.2 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 1.5 g, Sodium 346.1 mg, Sugar 15.7 g
MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
MORNING GLORY MUFFINS
Steps:
- Preheat the oven to 425 degrees F. Lightly coat the top of a standard 12-cup muffin pan with nonstick spray and line with standard cupcake liners.
- Whisk the whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, ginger and baking soda in a large bowl to combine. Add the carrot, apple, coconut, pecans, raisins and orange zest and toss to coat.
- Whisk the dark brown sugar, eggs, yogurt and oil in a medium bowl until combined and creamy, about 30 seconds. Gently fold the egg mixture into the dry ingredients just to combine (be careful not to overmix, it's ok if bits of flour are showing).
- Divide the batter evenly among the muffin cups. Top each muffin with 1/2 teaspoon of the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 28 to 33 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan 5 minutes. Remove from the pan and place onto the rack to cool completely.
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