Morning Glory Muffins

• porcje: 18 servings
• czas aktywny: 20 minutes
• całkowity czas: 45 minutes

Składniki

1 cup vegetable oil

3 large eggs

3 teaspoons vanilla

2 cups grated carrots

1 medium apple (grated)

8 ounce can crushed pineapple (drained)

1/2 cup sweetened coconut flakes

1/2 cup chopped walnuts

1/2 cup raisins

2 & 1/4 cups all-purpose flour (spooned and leveled)

1 & 1/4 cups granulated sugar

1 tablespoon cinnamon

2 teaspoons baking soda

1 teaspoon kosher salt

Wskazówki

Preheat oven to 350 degrees F with a rack in the middle position. Line 2 muffin tins with paper cups for 18 muffins.

Whisk together oil, eggs, and vanilla in a large bowl. Add in the carrots, apple, pineapple, coconut flakes, walnuts, and raisins and mix until thoroughly combined.

In a separate bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. Add to the wet ingredients and stir until just combined (mixture will be thick - don’t over mix.)

Divide batter evenly among the 18 muffin cups, about 3/4 full.

Bake for about 25-27 minutes until tops are golden and springs back when lightly pressed and a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool for at least 10 minutes. Serve warm or at room temperature.

Wartości Odżywcze

• Kalorie: 200 kcal
• Tłuszcz Całkowity: 5 g
• Tłuszcz Nasycony: 2 g
• Cholesterol: 35 mg
• Sód: 283 mg
• Węglowodany Całkowite: 36 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 19 g
• Białko: 4 g