Morning Glory Carrot Muffins
Recipe: #30650
October 14, 2018
Categories: Snacks, Fruit, Pineapple, Vegetables, Carrot, North American, Cooking For A Crowd, Kid Pleaser, Quick Meals, Brunch, Oven Bake, High Fiber, Kosher, Low Fat, Non-Dairy, Vegetarian, Make it from scratch, Spices, Muffins, Kosher Dairy, All Occasions more
"Great item to have with coffee to bring glory to your morning!"
Original recipe yields 9-18 servings
Ingredients
Nutritional
- Serving Size: 1 (137.1 g)
- Calories 372.9
- Total Fat - 9.6 g
- Saturated Fat - 3.1 g
- Cholesterol - 23.1 mg
- Sodium - 366.9 mg
- Total Carbohydrate - 70.4 g
- Dietary Fiber - 4.7 g
- Sugars - 48 g
- Protein - 4.9 g
- Calcium - 105.8 mg
- Iron - 1.6 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350-degree oven.
Step 2
Lightly spray or wipe muffin tines with vegetable oil. Mix the flour, brown sugar, baking powder, salt, cinnamon, ginger, and cloves in a large mixing bowl.
Step 3
Add the oil, applesauce, egg, egg white, vanilla, strained carrots, juice, and crushed pineapple and its juices. Mix well. Stir in the coconut.
Step 4
Fill the muffin tins two-thirds full. Bake for 20-25 minutes, or until a tooth pick comes out clean.
Step 5
Turn the muffins out onto a wire rack. Once cooled, store them in an airtight container.
Step 6
YIELDS: 18 muffins
Tips & Variations
No special items needed.
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