Saturday, February 5, 2011

Morning Glory Muffins

10:17 AM | Posted by Brandy K | | Edit Post

Now here is a "healthy" muffin I can get excited about! These little gems are really good--and good for you. Let me count the ways they'll make you feel all healthy and ready to run to the gym for a power-workout. :)

1) whole wheat flour

2) carrots!

3) zucchini

4) apples & applesauce

5) pineapple

All that goodness is packed in these little muffins. I've mentioned before that we like muffins around this house. I usually have one (okay TWO!) for breakfast, and my kids like them for snacks and as a little treat in their lunchbox. I just wrap them individually in plastic wrap, stuff them in a large ziplock bag and pop them in the freezer. Viola--homemade goodness, done!

I've had this recipe bookmarked from My Baking Addiction for a while now, and I decided to give it a try this morning. I'm really glad I did. I've listed the original recipe below. I left out the nuts, and I think next time, I'll sub in another apple instead of the crushed pineapple. My picky boy is suspicious of the little chunks of pineapple. I'm not sure what exactly he thinks they'll do to him, but he knows they are dangerous and must be avoided. Ha!

This is a great little muffin. I hope you'll give it a try.

Morning Glory Muffins

Makes 18-20 muffins
Source: My Baking Addiction

1 1/2 cups all-purpose flour
1 1/4 cups whole wheat flour
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon kosher salt
3 eggs
3/4 cup (unsweetened) applesauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup grated carrots
1 cup grated zucchini*
1 medium tart apple, peeled and grated
1 (8 ounce) can crushed pineapple, drained
1/2 cup flaked sweetened coconut
1/3 pecans; coarsely chopped

Directions
1. Preheat oven to 350 degrees. Grease or line a muffin tin with paper liners.
2. In a large bowl, combine flours, sugar, cinnamon, nutmeg, baking soda and kosher salt. Whisk the dry ingredients until thoroughly combined.
3. In another bowl, combine the eggs, applesauce, vegetable oil and vanilla. Stir in carrots, zucchini, apple, pineapple, coconut and pecans.
4. Combine wet and dry ingredients and mix until thoroughly combined, but do not over-mix.
5. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-22 minutes or until a toothpick comes out clean. Allow muffins to cool in the pan for about 5 minutes before removing to a wire rack.

*I grate my zucchini and then spread it out on a couple paper towels to soak up some of the excess moisture.