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Morning Glory Muffins: Submitted by: Hazel Miching | Date Added: 9 Oct 2012
Listed in: Breads / Muffins

Morning Glory Muffins recipe from: Joan Adams

2 carrots, grated (about 1 cup)
½ cup chopped toasted walnuts
½ cup chopped dried pineapple
½ cup plus 2 Tbsp. all-purpose flour
2/3 cup whole-wheat flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
1 cup old-fashioned rolled oats
1 cup buttermilk
2 Tbsp. vegetable oil
½ cup packed light brown sugar
1 large egg

Recommended Instructions

1. Preheat oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray.
2. In a large bowl, toss carrots, walnuts, and pineapple with 2 Tbsp. flour.
3. 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, 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.
4. Divide batter among muffin cups and bake until a toothpick inserted into center of a muffin comes out clean, 20to 25 minutes. Let cool on wire rack for 5 minutes, then turn muffins out of pan onto rack to cool.

Hints – I doubled the recipe and made additional 24 mini muffins – also they cook in less time.
- You can change flavors if you wish. Try 1 cup grated green apple in place of carrots; golden raisins or dried cranberries instead of pineapple; or toasted pecans instead of walnuts.

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