Morning Glory Muffins
Prep: 20 minutes plus cooling
Bake: 20 minutes • Serves: 12
Nonstick cooking spray
1 cup whole wheat flour
1/2 cup Domino® Granulated Sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large Eggland’s Best Eggs
1/2 cup canned undrained crushed pineapple
2 tablespoons vegetable oil
1 medium Granny Smith apple, peeled, halved, cored and grated on largest holes of box grater
1/2 cup chopped pecans
1/2 cup loosely packed shredded carrots
1/4 cup unsweetened shredded coconut
1 cup whole wheat flour
1/2 cup Domino® Granulated Sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large Eggland’s Best Eggs
1/2 cup canned undrained crushed pineapple
2 tablespoons vegetable oil
1 medium Granny Smith apple, peeled, halved, cored and grated on largest holes of box grater
1/2 cup chopped pecans
1/2 cup loosely packed shredded carrots
1/4 cup unsweetened shredded coconut
1.Preheat oven to 350°; spray 12-cup standard muffin pan with cooking spray.
2.In medium bowl, whisk flour, sugar, baking powder, baking soda, cinnamon and salt. In large bowl, whisk eggs, pineapple and oil; stir in flour mixture until just combined. Fold in apple, pecans, carrots and coconut; divide batter into prepared pan.
3.Bake muffins 20 minutes or until toothpick inserted in center of muffins comes out clean; cool 10 minutes then transfer to wire rack to
cool completely.
Approximate nutritional values per serving (1 muffin):
157 Calories, 8g Fat (2g Saturated), 31mg Cholesterol,
155mg Sodium, 21g Carbohydrates, 2g Fiber, 3g Protein