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Morning Glory Kitchen Sink Muffins

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Ingredients

Adjust Servings:
2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups shredded carrots
1 cup shredded apple
3/4 cup raisins
1/3 cup chopped pecans
1/4 cup sweetened flaked coconut

Nutritional information

166.3
Calories
45 g
Calories From Fat
5.1 g
Total Fat
0.9 g
Saturated Fat
15.5 mg
Cholesterol
177.8 mg
Sodium
28.3 g
Carbs
1.4 g
Dietary Fiber
16 g
Sugars
2.7 g
Protein
1666g
Serving Size

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Morning Glory Kitchen Sink Muffins

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    Cuisine:

    This morning glory muffin rivals the muffin at my local favorite bakery, Macrina, which is saying A LOT!! It was moist, flavorful, and hearty. I made two substitutions: used equal part apple sauce for the vegetable oil, and equal part Bob's Red Mill all-purpose gluten free flour instead of regular flour (plus 3/4 teaspoon xantham gum that the GF flour package recommends for muffins). They turned out AMAZING, and I should say for anyone who thinks baking gluten free is hard or tasteless -- Bob's Red Mill products are amazing, and I swear you won't be able to taste the difference!

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Morning Glory Kitchen Sink Muffins,A little different from the other Morning Glory Muffins because it uses apple butter. This is a weight watchers recipe. Each muffin is 3 points.,This morning glory muffin rivals the muffin at my local favorite bakery, Macrina, which is saying A LOT!! It was moist, flavorful, and hearty. I made two substitutions: used equal part apple sauce for the vegetable oil, and equal part Bob’s Red Mill all-purpose gluten free flour instead of regular flour (plus 3/4 teaspoon xantham gum that the GF flour package recommends for muffins). They turned out AMAZING, and I should say for anyone who thinks baking gluten free is hard or tasteless — Bob’s Red Mill products are amazing, and I swear you won’t be able to taste the difference!,This morning glory muffin rivals the muffin at my local favorite bakery, Macrina, which is saying A LOT!! It was moist, flavorful, and hearty. I made two substitutions: used equal part apple sauce for the vegetable oil, and equal part Bob’s Red Mill all-purpose gluten free flour instead of regular flour (plus 3/4 teaspoon xantham gum that the GF flour package recommends for muffins). They turned out AMAZING, and I should say for anyone who thinks baking gluten free is hard or tasteless — Bob’s Red Mill products are amazing, and I swear you won’t be able to taste the difference!


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    Steps

    1
    Done

    Preheat Oven to 350.

    2
    Done

    Combine Flour, Brown Sugar, Baking Soda, Cinnamon, and Salt in Large Bowl.

    3
    Done

    Stir in Carrot and Next 5 Ingredients. Make a Well in Center of Mixture.

    4
    Done

    Combine Oil and Next 4 Ingredients; Stir With a Whisk.

    5
    Done

    Add Oil Mixture to Flour Mixture, Stirring Just Until Moist.

    6
    Done

    Spoon Batter Evenly Into Muffin Cups Coated With Cooking Spray.

    7
    Done

    Bake at 350 For 25 - 30 Minutes or Until Muffins Spring Back When Touched Lightly in Center.

    8
    Done

    Remove Muffins from Pan Immediately; Let Cool on a Wire Rack.

    Avatar Of William Norris

    William Norris

    Spice whisperer infusing her dishes with exotic and aromatic flavors.

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