Morning Glory Muffins

  I will admit that our most popular muffin was a Cranberry Walnut and I can't share that recipe.  Only Pillsbury knows that one, as they came frozen in a tube and we would scoop them into muffin tins and bake. But this recipe is delicious and very healthy.

Morning Glory Muffins

Dry Ingredients:

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 cup sugar

1 T cinnamon

2 t baking powder

1/2 t baking soda

1/2 t salt

2 cups grated carrots

1 apple-cored, peeled and diced

1 cup raisins (we left these out)

Wet Ingredients:

1 egg

2 egg whites

1/2 cup apple sauce or apple butter

1/4 cup vegetable oil

1 T vanilla extract

Topping

2 T chopped walnuts

2 T toasted wheat germ (I don't recall ever toasting this)

Preheat oven to 375 degrees.  Lightly oil muffin tins or use cupcake liners. 

In a medium bowl, whisk together egg, egg whites, apple sauce or 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 sauce mixture until just moistened.  Spoon batter into prepared muffin cups, filling 3/4 full.  In a small bowl, combine walnuts and wheat germ; sprinkle over muffin tops.

Bake 375 15-20 minutes or until tops spring back when lightly pressed.