Morning Glory Muffins
Photo by: Andrew McCaul
Bake sale? Bingo! These easy treats will make you the envy of all the moms.
No time to bake? Here's a tip:
Ask a local bakery for a donation to your bake sale—they can help a good cause and reach potential new customers.
Click here for more muffin recipes and Click here to get the recipe for the Banana Chocolate Chip Bread pictured above
No time to bake? Here's a tip:
Ask a local bakery for a donation to your bake sale—they can help a good cause and reach potential new customers.
Click here for more muffin recipes and Click here to get the recipe for the Banana Chocolate Chip Bread pictured above
ingredients: Add all to shopping list
2 eggs
3⁄4 cup canola oil
1⁄4 cup milk
1 tsp vanilla extract
2 cups flour
1 cup brown sugar
2 tsp baking soda
2 tsp cinnamon
1⁄2 tsp salt
2 medium carrots, shredded
1⁄2 cup shredded coconut
1⁄2 cup golden raisins
1⁄2 cup slivered almonds, divided
3⁄4 cup canola oil
1⁄4 cup milk
1 tsp vanilla extract
2 cups flour
1 cup brown sugar
2 tsp baking soda
2 tsp cinnamon
1⁄2 tsp salt
2 medium carrots, shredded
1⁄2 cup shredded coconut
1⁄2 cup golden raisins
1⁄2 cup slivered almonds, divided
directions:
1. Preheat oven to 350°F. Spritz 18 muffin cups with cooking spray. Place a paper liner in each.
2. In a large bowl, beat eggs, oil, milk, and vanilla on medium for 1 minute. Add flour, brown sugar, baking soda, cinnamon, and salt. Beat just until combined. (Don’t overmix!) Add carrots, coconut, raisins, and half the almonds. Spoon batter into liners. Sprinkle with remaining almonds.
3. Bake for 20 minutes or until muffin tops spring back when pressed. Cool on wire racks.
KITCHEN COUNTER:
Makes 18 muffins. Per Serving: 240 calories, 29g carbs, 3g protein, 12g fat, 20mg cholesterol, 230mg sodium, 1g fiber
