MORNING GLORY MUFFINS
Source of Recipe
“Cooking Light” - internet
Yield: 2 dozen
2-1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups shredded carrot
1 cup shredded Rome or other cooking apple
3/4 cup raisins
1/3 cup chopped pecans
1/4 cup flaked sweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple butter
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
Cooking spray
**NOTE** Apples are too delicate to be grated with a food processor, so we recommend using a stand-up grater. We left the skins on, but the result will be just as good if you peel the apples.
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist. Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350 degrees for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300 degrees.
(Serving size: 1 muffin). CALORIES 165 (28% from fat); FAT 5.2g (sat 1.1g, mono 1.8g, poly 1.9g); PROTEIN 2.6g; CARB 27.9g; FIBER 1.2g; CHOL 18 mg; IRON 1.1 mg; SODIUM 124 mg; CALC 21 mg
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