Morning Glory Muffins

Healthy & satisfying are words of the day when it comes to these delightful breakfast treats!

Recipe Source: FVTC – Chef Jenn


Makes about 28 Texas-sized muffins

All-purpose flour     8 oz.

flax seed flour          8 oz.

bran flour                 8 oz.

organic sugar           1 lb.

Honey                       6 oz.

Baking Soda             6 tsp.

Cinnamon                6 tsp.

Carrot (unpeeled/grated)     21 oz.

Apple (unpeeled/grated)      9 oz.

Raisins                      5 oz

Craisins                    5 oz

Eggs                         6

Egg whites              4

Applesauce             6 oz.

Canola oil                5 oz.

Vanilla                     1 oz.

pumpkin puree      5 oz.

Combine all dry ingredients. Set aside.

In mixing bowl with paddle attachment, combine eggs, egg whites, oil, pumpkin, applesauce and vanilla.

Add dry ingredients. Mix just to combine (DO NOT OVERMIX!).

Grate apples and carrots. Add to batter.

Scrape the bowl, then add Craisins and raisins.

Scrape one last time, mix one last time.

*Because of the low-fat nature of these muffins, paper cups should not be used. Spray muffin tins, the fill 2/3rds full.

Bake at 350 for about 20-25 minutes.

Nutritional Breakdown:

Per Serving (excluding unknown items): 120 Calories; 1g Fat (8.4% calories from fat); 3g Protein; 25g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 298mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.


1 Comment (+add yours?)

  1. Trackback: First Week Frenzy « A Fox In The Kitchen

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