Morning Glory Muffins Yield 18 muffins
Preheat oven to 350 degrees F. Line and lightly grease 18 muffin cups.
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 Tbsp wheat germ, toasted or plain
1/3 cup ground flaxseed
1 cup white sugar
1 Tbsp cinnamon
2 tsp baking soda
3/4 tsp salt
Add to the dry ingredients:
2 cups grated carrots (about 5 carrots)
1 apple, chopped (yields about 1 cup)
1/2 cup raisins
1/2 cup coconut
1/2 cup chopped pineapple
In a small bowl, beat:
3 eggs
1/4 cup vegetable oil
1 Tbsp vanilla extract
1/4-1/2 cup water
Directions:
Into a large bowl, stir white and whole wheat flour, wheat germ, flax seed, sugar, cinnamon, soda and salt. Mix well.
In a separate bowl whisk together eggs, oil, vanilla and water.
Into the wet ingredients stir carrots, apples, raisins, coconut and pineapple.
Combine wet and dry ingredients.
This batter is more like a wet dough - add enough water to be able to stir and moisten dry ingredients.
Bake at 375 degrees F for 15 minutes or until the tops are golden and spring back when lightly pressed.
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 Tbsp wheat germ, toasted or plain
1/3 cup ground flaxseed
1 cup white sugar
1 Tbsp cinnamon
2 tsp baking soda
3/4 tsp salt
Add to the dry ingredients:
2 cups grated carrots (about 5 carrots)
1 apple, chopped (yields about 1 cup)
1/2 cup raisins
1/2 cup coconut
1/2 cup chopped pineapple
In a small bowl, beat:
3 eggs
1/4 cup vegetable oil
1 Tbsp vanilla extract
1/4-1/2 cup water
Directions:
Into a large bowl, stir white and whole wheat flour, wheat germ, flax seed, sugar, cinnamon, soda and salt. Mix well.
In a separate bowl whisk together eggs, oil, vanilla and water.
Into the wet ingredients stir carrots, apples, raisins, coconut and pineapple.
Combine wet and dry ingredients.
This batter is more like a wet dough - add enough water to be able to stir and moisten dry ingredients.
Bake at 375 degrees F for 15 minutes or until the tops are golden and spring back when lightly pressed.