morning glory muffins

Breakfast

Morning Glory Muffins

These Morning Glory muffins are full of everything you'd expect in the bakery favorite-carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren't your favorite, substitute an equal amount of the dried fruit of your choice.

Ingredients

1 cup whole-wheat flour
1 cup all-purpose flour
¾ cup sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 cups grated carrots, (4 medium)
1 apple, peeled and finely chopped
½ cup raisins
1 large egg
2 large egg whites, or 4 teaspoons dried egg whites (see ingredient note), reconstituted according to package directions
½ cup apple butter
¼ cup neutral oil, such as canola or avocado
1 tablespoon vanilla extract
2 tablespoons finely chopped walnuts, or pecans
2 tablespoons toasted wheat germ

Directions

Preheat oven to 375 degrees F. Coat 18 muffin cups with cooking spray.
Whisk whole-wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots, apple and raisins. Whisk egg, egg whites, apple butter, oil and vanilla in a medium bowl.
Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just combined. Spoon the batter into the prepared muffin cups, filling them about three-fourths full. Combine walnuts and wheat germ in a small bowl; sprinkle over the muffin tops.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.