Morning Glory Muffins
Recipe: #20838
September 01, 2015
Categories: Breakfast, Pecan, Pineapple, Carrot, Brunch, Oven Bake, Kosher Non-Dairy, Vegetarian, Canned Fruit, Muffins, Kosher Dairy, more
"A great muffin for a fall breakfast."
Ingredients
Nutritional
- Serving Size: 1 (95.1 g)
- Calories 257.3
- Total Fat - 14.7 g
- Saturated Fat - 2.7 g
- Cholesterol - 39.1 mg
- Sodium - 257.4 mg
- Total Carbohydrate - 28.8 g
- Dietary Fiber - 2.2 g
- Sugars - 12.6 g
- Protein - 3.8 g
- Calcium - 23.9 mg
- Iron - 0.7 mg
- Vitamin C - 7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat to 350℉ (180℃). Spray muffin tins with non-stick cooking spray.
Step 2
Whisk together the sugar, flour, cinnamon, baking soda, and salt into a large bowl. Add the coconut, dried cranberries, apple, pineapple, carrots, and nuts, and stir to combine.
Step 3
In a separate bowl, whisk the eggs with the oil, vanilla and reserved juice. Pour into the bowl with the dry ingredients and blend well.
Step 4
Spoon the batter into muffin tins, filling each full.
Step 5
Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.
Step 6
Cool muffins in the pan for 10 minutes, then turn out onto a rack to finish cooling.
Tips
- 3 regular sized 6 hole muffin tins or 2 8 hole tins.