Morning Glory Muffins I

Name: Morning Glory Muffins I
Cook time: 20 min
Yield: 18 muffins
Cuisine: United Kingdom
Ingredients: 1\u2009½ cups all-purpose flour; ½ cup whole wheat flour; 1\u2009¼ cups white sugar; 1 tablespoon ground cinnamon; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 cups grated carrots; 1 apple - peeled, cored, and chopped; 1 cup raisins; 1 egg; 2 egg whites; ½ cup apple butter; ¼ cup vegetable oil; 1 tablespoon vanilla extract; 2 tablespoons chopped walnuts; 2 tablespoons toasted wheat germ

This muffin has a little bit of everything - carrots, raisins, apple butter, wheat germ, nuts. A perfect start for your day!

INGRIDIENT

1 ½ cups all-purpose flour

½ cup whole wheat flour

1 ¼ cups white sugar

1 tablespoon ground cinnamon

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

2 cups grated carrots

1 apple - peeled, cored, and chopped

1 cup raisins

1 egg

2 egg whites

½ cup apple butter

¼ cup vegetable oil

1 tablespoon vanilla extract

2 tablespoons chopped walnuts

2 tablespoons toasted wheat germ

DIRECTION

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.

Step: 2

In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.

Step: 3

In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.

Step: 4

In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.

Step: 5

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.

NUTRITION FACT

Per Serving: 194 calories; protein 3.1g; carbohydrates 37.3g; fat 4.2g; cholesterol 10.3mg; sodium 174.9mg.

The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.

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