1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (90g) Recipe makes 15 servings
Calories 327
Calories from Fat 179		(54%)
Amount Per Serving		%DV
	Total Fat 19.9g	30%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 10.5g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 302mg		12%
Potassium 167mg		4%
Total Carbohydrate 34.5g		11%
	Dietary Fiber 2.3g	9%
	Sugars 18.2g
Protein 4.3g		8%
detailed view... how is this calculated?

Morning Glory Muffina

Recipe #329076 | 45 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: chef heather in cullowheee, NC
Oct 6, 2008

This muffin is moist and full of flavor. I have seen many recipes for this muffin and i have made a variation of my own.

SERVES 15 , 15 Muffins (change servings and units)

Ingredients

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups carrots
1/2 cup raisins
1/2 cup chopped nuts
1/2 cup shredded coconut
1 small apple, chopped fine
3 eggs
1 cup canola oil
2 teaspoons vanilla

Directions

1
sift all dry ingredients together in a rather large bowl. Add the carrots,raisins,chopped nuts, coconut, and apple to the dry ingredientsand stir till coated.
2
In a bowl beat the eggs with the oil and vanilla.
3
Stir the egg mixture into the dry ingredients just till the batter is combined.
4
spoon into well greased or paper muffin tins.
5
Bake in a 350 degree oven for 35 minutes.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #523191

On Oct 10, 2008

Yum! I made these for breakfast this morning. Dad, big sis, the baby, and I loved them. The middle two kids were put off by the carrots and raisins, well actually craisins because I was out of raisins. I guessed that the carrots were to be shredded, and that worked out fine. Oh, I also used half whole wheat flour and half white flour. Next time I'll probably try all whole wheat flour. They were very healthy and hearty and delicious. Thanks for the recipe, Heather - I loved it!

4 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #824949

On Nov 18, 2008

I made these muffins for the first time and although you have to shred the carrots it's well worth the time. I actually used a small 2-cup food processor and chopped baby carrots into small diced pieces. There are so many flavors and textures in these muffins. If you don't eat them fresh out of the oven you can pop them into the microwave for about 20 seconds to heat them up - they are out of this world. I will definitely make these again and again!!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 2 reviews