MORNING GLORY APPLESAUCE MUFFINS
Make and share this Morning Glory Applesauce Muffins recipe from Food.com.
Provided by Monica
Categories Quick Breads
Time 45m
Yield 24 muffins
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first five ingredients.
- In another bowl, combine the eggs, applesauce, oil and vanilla.
- Stir into dry ingredients just until moistened (batter will be thick).
- Stir in carrots, apple, pineapple, coconut, raisins and nuts.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 350 degrees for 20-24 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 184.3, Fat 7.4, SaturatedFat 1.4, Cholesterol 26.4, Sodium 175.4, Carbohydrate 27.9, Fiber 1.4, Sugar 15.4, Protein 2.7
MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
MORNING GLORY MUFFINS
Provided by Ina Garten
Time 1h
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚ and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
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