Morning Glory Muffins

Before the bug outbreak this weekend, (well prior to the bug outbreak in the adults) I made these muffins! My friend Nicole had made them once for our freezer club, so I knew they were good (and that they freeze well).

I was lazy and didn’t buy wheat germ and then forgot about the walnuts, so mine didn’t have a topping like the original recipe. But they were still most excellent!  My batch made 24 exactly! Perfect to put several in the freezer for work day mornings!

I’m interested to see if I could substitute flax seed for some of the oil. I may have to try that the next time.

Morning Glory Muffins

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple – peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract


1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
4. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

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