Morning Glory Muffins

By RossanaV

Freezer trick. The rule is to bake muffin batter as soon as it is mixed, or you can freeze the batter. Make up the batter and follow the instructions for filling the paper- or foil-lined cups. Then, pop the pans in the freezer. When the muffins are frozen hard, transfer them to a plastic bag or freezer container; write the baking temperature on the bag so you don't have to search for the recipe again later. When you are ready to bake them, put the frozen muffins back in the muffin pans and place them in a preheated oven, increasing the baking time by only 5 or 6 minutes. You can bake all the muffins at once or one to two at a time in a toaster oven

Ingredients

• 1 egg
• 2 egg whites
• 1/2 cup apple butter
• 1/4 cup vegetable oil
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 1/4 cups white sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups grated carrots
• 1 apple - peeled, cored, and chopped
• 1 cup raisins
• 2 tablespoons chopped walnuts
• 2 tablespoons toasted wheat germ

Preparation

Step 1

Preheat oven to 375 F. Lightly oil 18 muffin cups, or coat with nonstick cooking spray. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just combined. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops. Bake for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.