So you know I’m on this new eating better kick, right?  I’m doing pretty good, too.  Especially if you don’t count yesterday…   So I have been playing around with some recipes to make them better.  Like adding healthy fats (flax seed) and eliminating corn syrup.  So I took my favorite Morning Glory Muffin recipe and doctored it a bit to reduce some of that “bad” stuff.  Here’s the yumminess I came up with.

Morning Glory Muffins

2/3 cup all-purpose flour
1 cup whole wheat flour
1/2 cup ground flax seed
1 cup honey
1 1/2 tbsp ground cinnamon
1/4 tsp ground cloves
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large carrots
1 large apple – peeled, cored
1 cup raisins
2 eggs
1 cup applesauce
1 tbsp vanilla extract

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 24 muffin cups, or coat with nonstick cooking spray.
2. Grate (or finely chop) apple and carrots (I use a food processor for this)
3. Put raisins in a microwave safe bowl. Cover with water and microwave for 1 minute. (Or cover with HOT water) This step plumps them up.
4. In a medium bowl, whisk together eggs, applesauce, honey and vanilla.
5. In a large bowl, stir together flours, ground flax seed, cinnamon, ground cloves, baking powder, baking soda and salt.
6. Drain raisins. Stir in carrots, apples and raisins.
7. Stir in applesauce mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
8. 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.