Morning Glory Muffins

Morning Glory Muffins is a breakfast that serves 12. For 52 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 287 calories, 5g of protein, and 9g of fat per serving. 645 people have made this recipe and would make it again. A mixture of granulated sugar, ground cinnamon, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 55 minutes. It is brought to you by A Family Feast . All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is pretty good. Similar recipes are Morning Glory Muffins, Morning Glory Muffins, and Morning Glory Muffins.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line 12 muffin cups with paper muffin liners (or grease a non-stick muffin pan).In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Stir in the carrots, raisins, chopped walnuts, coconut, shredded apple and flaxseed. Mix until well blended.In a separate smaller bowl, whisk together the eggs, oil and vanilla. Pour the egg mixture into the carrot/flour mixture and stir just until moistened.Scoop batter into prepared muffin cups. (Note that the muffin cups will be very full which is OK as these muffins rise only slightly during the baking process.)Bake in a 350 degree oven for 20-25 minutes. They will be done when the centers are still slightly soft but a toothpick inserted into the center of the muffin comes out clean.

 

Step by step:

1. Preheat oven to 350 degrees. Line 12 muffin cups with paper muffin liners (or grease a non-stick muffin pan).In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Stir in the carrots, raisins, chopped walnuts, coconut, shredded apple and flaxseed.

2. Mix until well blended.In a separate smaller bowl, whisk together the eggs, oil and vanilla.

3. Pour the egg mixture into the carrot/flour mixture and stir just until moistened.Scoop batter into prepared muffin cups. (Note that the muffin cups will be very full which is OK as these muffins rise only slightly during the baking process.)

4. Bake in a 350 degree oven for 20-25 minutes. They will be done when the centers are still slightly soft but a toothpick inserted into the center of the muffin comes out clean.

Nutrition Information:

covered percent of daily need

 

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