Sunday, September 19, 2010

Morning Glory Muffins

I have struggled with my inability to be fully functioning first thing in the morning. I almost never make my family breakfast, unless it is the weekend and we call it brunch. so I am trying to find things that I can make ahead of time and freeze for my kids. This week we made my Mom's Morning Glory Muffins. I love the way that these taste, and that they include so many fruits and veggies baked right in. They taste amazing. Enjoy.
Morning Glory Muffins

Sift together:
1 c sugar
1c whole wheat flour
1 1/4 c white flour
1 T cinnamon
2 tsp Baking soda
1/2 tsp salt

Mix together, then mix with flour mixture:
3/4 c raisins
1 apple peeled grated
1c. crushed pineapple drained
2c carrots shredded
1/2 c chopped nuts (optional)

In a separate bowl mix:
3 large eggs
1 tsp vanilla
1 c oil (or 1/2 c apple sauce and 1/2 c oil, I used apple butter today)

Mix the wet and dry ingredients until just mixed, don't over mix.

Spoon batter into muffin tins, greased or lined with papers, filling each to the brim. Bake for 20 min at 350* or until toothpick inserted into the middle comes out clean. Cool muffins for 10 min then take out and finish cooling. Makes 18 muffins (I didn't add the raisins or nuts this time, and used larger tins than normal so I got 12) These freeze well.

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