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Banana Bread

Morning Glory Muffins

These Morning Glory muffins are full of everything you'd expect in the bakery favorite-carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren't your favorite, substitute an equal amount of the dried fruit of your choice.

Ingredients:

  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • ¾ cup sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups grated carrots, (4 medium)
  • 1 apple, peeled and finely chopped
  • ½ cup raisins
  • 1 large egg
  • 2 large egg whites, or 4 teaspoons dried egg whites (see ingredient note), reconstituted according to package directions
  • ½ cup apple butter
  • ¼ cup neutral oil, such as canola or avocado
  • 1 tablespoon vanilla extract
  • 2 tablespoons finely chopped walnuts, or pecans
  • 2 tablespoons toasted wheat germ

Directions:

  • Preheat oven to 375 degrees F. Coat 18 muffin cups with cooking spray.
  • Whisk whole-wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots, apple and raisins. Whisk egg, egg whites, apple butter, oil and vanilla in a medium bowl.
  • Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just combined. Spoon the batter into the prepared muffin cups, filling them about three-fourths full. Combine walnuts and wheat germ in a small bowl; sprinkle over the muffin tops.
  • Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.