On the Lighter Side
Morning Glory Muffins
The whole wheat pastry flour in this recipe boosts the fiber and nutrient content without making the muffins heavy and dense.
Ingredients
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2 cups whole wheat pastry flour
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¾ cup sugar
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2 teaspoons baking soda
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2 teaspoons ground cinnamon
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¼ teaspoon salt
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¾ cup cholesterol-free egg substitute
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¹⁄³ cup canola oil
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²⁄³ cup unsweetened applesauce
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2 teaspoons vanilla extract
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1 teaspoon coconut extract
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2 cups grated carrots
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1 cup peeled, grated apple
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8 ounce can crushed pineapple in 100% juice, drained (reserve juice for drinking or other use; yield of drained pineapple is 2/3 cup)
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½ cup raisins (or dried cranberries)
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¼ cup chopped walnuts (or pecans)
Directions
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Preheat oven to 350° F. Spray standard muffin tins with cooking spray.
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In a large bowl, mix the flour, sugar, baking soda, cinnamon and salt.
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In a medium-large bowl, mix together egg substitute, oil, applesauce, and flavoring extracts.
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Stir in carrots, apple, pineapple, raisins, and nuts. Add this mixture to the flour mixture, stirring gently to combine.
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Scoop batter into muffin cups, filling each about 2/3 full. Bake 18 to 20 minutes or until toothpick comes clean. Allow muffins to cool in pan 10 minutes, then transfer to a cooling rack to cool completely.
Makes 18 muffins.
Nutrition Information:
Calories: 170
Total fat: 6 g
Saturated fat: 0.5 g
Trans fat: 0 g
Cholesterol: 0 mg
Dietary fiber: 3 g
Sodium: 200 mg
Total carbohydrates: 28 g
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