Morning Glory Muffins

If you want to add more lacto ovo vegetarian recipes to your recipe box, Morning Glory Muffins might be a recipe you should try. One serving contains 305 calories, 5g of protein, and 7g of fat. For 65 cents per serving, you get a morn meal that serves 12. 1067 people were impressed by this recipe. Head to the store and pick up pineapple in juice, baking soda, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. It is brought to you by Brown Eyed Baker. Taking all factors into account, this recipe earns a spoonacular score of 42%, which is good. Similar recipes are Morning Glory Muffins, Morning Glory Muffins, and Morning Glory Muffins.

Servings: 12

Preparation duration: 60 minutes

Cooking duration: 28 minutes

 

Ingredients:

½ teaspoon baking powder

1½ teaspoons baking soda

1½ cups shredded carrots (about 3 carrots)

¾ cup finely chopped dried pineapple

3 eggs

2¼ cups all-purpose flour

1 cup golden raisins

1 Granny Smith apple, peeled, cored and shredded

¾ cup granulated sugar

1 teaspoon ground cinnamon

1 (8-ounce) can crushed pineapple in juice

¾ teaspoon salt

¼ cup sweetened shredded coconut, toasted

4 tablespoons unsalted butter, melted and cooled

1 teaspoon vanilla extract

¼ cup walnuts, toasted

Equipment:

muffin tray

oven

food processor

bowl

measuring cup

sieve

sauce pan

whisk

muffin liners

toothpicks

plastic wrap

wire rack

frying pan

Cooking instruction summary:

1. Preheat oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray. 2. Process the toasted coconut and walnuts in a food processor until finely ground, about 15 seconds. Add the flour, sugar, baking soda, baking powder, cinnamon and salt and pulse until combined, about 3 one second pulses. Transfer the flour mixture to a large bowl and set aside.3. Pour the crushed pineapple into a fine-mesh strainer set over a 4-cup measuring cup (or small bowl), then add the shredded apple. Press the fruit mixture until it is completely dry (the resulting juice should measure about 1 cup). Transfer the juice to a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the juice has reduced to ¼ cup, about 10 minutes. Allow to cool slightly.4. Transfer the juice to a medium bowl and whisk in the eggs, melted butter and vanilla extract until smooth. Gently fold the egg mixture into the flour mixture until just combined. Gently fold in the pineapple and apple mixture, the carrots, raisins, and dried pineapple. 5. Divide the batter evenly between the muffin cups. Bake until a toothpick inserted in the center comes out clean, 24 to 28 minutes, rotating the muffin tin halfway through baking. Let the muffins cool for 10 minutes in the pan, then remove the muffins to a wire rack, and cool for at least 10 minutes before serving. Leftover muffins can be stored in an airtight container at room temperature for up to 4 days. They can also be wrapped individually in plastic wrap and frozen for up to 1 month.

 

Step by step:


1. Preheat oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray.

2. Process the toasted coconut and walnuts in a food processor until finely ground, about 15 seconds.

3. Add the flour, sugar, baking soda, baking powder, cinnamon and salt and pulse until combined, about 3 one second pulses.

4. Transfer the flour mixture to a large bowl and set aside.

5. Pour the crushed pineapple into a fine-mesh strainer set over a 4-cup measuring cup (or small bowl), then add the shredded apple. Press the fruit mixture until it is completely dry (the resulting juice should measure about 1 cup).

6. Transfer the juice to a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the juice has reduced to ¼ cup, about 10 minutes. Allow to cool slightly.

7. Transfer the juice to a medium bowl and whisk in the eggs, melted butter and vanilla extract until smooth. Gently fold the egg mixture into the flour mixture until just combined. Gently fold in the pineapple and apple mixture, the carrots, raisins, and dried pineapple.

8. Divide the batter evenly between the muffin cups.

9. Bake until a toothpick inserted in the center comes out clean, 24 to 28 minutes, rotating the muffin tin halfway through baking.

10. Let the muffins cool for 10 minutes in the pan, then remove the muffins to a wire rack, and cool for at least 10 minutes before serving. Leftover muffins can be stored in an airtight container at room temperature for up to 4 days. They can also be wrapped individually in plastic wrap and frozen for up to 1 month.


Nutrition Information:

Quickview
305k Calories
5g Protein
7g Total Fat
56g Carbs
4% Health Score
Limit These
Calories
305k
15%

Fat
7g
11%

  Saturated Fat
3g
22%

Carbohydrates
56g
19%

  Sugar
33g
37%

Cholesterol
50mg
17%

Sodium
316mg
14%

Get Enough Of These
Protein
5g
10%

Vitamin A
2867IU
57%

Manganese
0.39mg
19%

Selenium
12µg
17%

Vitamin B1
0.23mg
15%

Folate
55µg
14%

Vitamin B2
0.21mg
13%

Fiber
2g
11%

Iron
1mg
11%

Phosphorus
92mg
9%

Vitamin B3
1mg
9%

Copper
0.16mg
8%

Potassium
257mg
7%

Vitamin B6
0.13mg
6%

Vitamin C
5mg
6%

Magnesium
21mg
5%

Calcium
42mg
4%

Vitamin B5
0.37mg
4%

Zinc
0.53mg
4%

Vitamin K
3µg
3%

Vitamin E
0.42mg
3%

Vitamin D
0.29µg
2%

Vitamin B12
0.11µg
2%

covered percent of daily need
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Related Videos:

Beth's Morning Glory Muffins | ENTERTAINING WITH BETH

 

Grain Free Morning Glory Muffins

 

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