Actually Healthy Morning Glory Muffins Recipes

Steps:

• Preheat over to 400 degrees F.
• On a baking sheet, spread a layer of coconut and sunflower seeds. I placed coconut on one side and sunflower seeds on the other, but ended up mixing them together lated on. These will toast very quickly, so make sure they don't burn!
• Meanwhile, you can start grating the apples and the carrots. Place in a large mixing bowl, and add raisins to the mixture. When the coconut and sunflower seeds are toasted, put 3/4 of them in with the apples and carrots, and reserve 1/4 for a topping. In the same bowl, mix in the milk, eggs, vanilla, and oil.
• In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Next, add the whole wheat flour, all of the spices, brown sugar, and cane or white sugar, mix thoroughly.
• Put in lined paper muffin cups, and bake in pre-heated oven for ~15-20 minutes. They are done when a toothpick comes out clean.
• Enjoy!

Steps:

• Preaheat oven to 350.
• Lightly spoon flour into dry measuring cups, level with a knife.
• Combine flour, brown sugar, baking soda, cinnamon, and salt in large bowl.
• In a separate bowl, mix all wet ingrediants. Add wet mixture to dry stirring just until moist.
• Spoon thebatter into 30 muffin cups coated with cooking spray. Make sure that you coat the muffin tins really well, because this recipe does not include butter the muffin will stick to the muffin tin if you don't coat the muffin tin well.
• Bake at 350 for 25 minutes or until muffins spring back when touched lightly in center.
• Remove muffins from pans immediatley.
• Cool on wire rack.

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 350°F.
• Mix the first six ingredients together, whole wheat flour, sugar, baking soda, nutmet, cinnamon and salt. Then add the next five ingredients, carrots, apples, raisins, coconut and nuts.
• In a separate bowl, mix the eggs, oil, apple sauce, orange juice and vanilla. Add to the dry ingredients and mix just until moistened.
• Spoon batter into well greased muffin tins (filled to the top).
• Bake for 35 minutes or until springy to touch or until knife comes out clean.
• Let cool for 5 minutes and then turn out on a rack.

Steps:

• Preheat oven to 400 degrees. Grease 12 standard muffin-pan cups or line cups with paper liners.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon; stir in oats.
• In a medium bowl, with fork, mix milk, applesauce, brown sugar, molasses, oil, and egg until blended; stir in carrots and dried plums.
• Add applesauce mixture to flour mixture; stir just until flour is moistened (batter will be lumpy).
• Spoon batter into prepared muffin-pan cups. (Muffin cups will be full.) Bake 25 minutes or until toothpick inserted in center of muffin comes out clean.
• Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

Steps:

• Preheat oven to 400 degrees. Grease 12 muffin cups.
• In a large bowl, toss the first 3 ingredients with the 2 tbsp flour.
• In a separate large bowl, combine remaining all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and oats.
• In a medium bowl, whisk together buttermilk, oil, brown sugar and egg, breaking up any clumps of sugar. Add buttermilk mixture to flour mixture and stir until just moistened. Stir in carrot mixture until just combined.
• Divide batter among muffin cups and bake until a toothpick inserted into center of a muffin comes out clean, 20 to 25 minutes. Let cool on a wire rack for 5 minutes, then turn muffins out of pan onto rack to cool.