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Morning Glory Muffins

Agriculture.com Staff 08/13/2013 @ 3:01pm

Number of Servings: 18

Yield: 18 muffins

Prep: 30 min

Bake: 18 min at 375°


2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 1/4 cups packed brown sugar

2 apples, peeled, cored, and chopped (1-1/3 cups)

1 1/4 cups finely shredded carrots

1/2 cup raisins

18-ounce can crushed pineapple (juice pack), undrained

2/3 cup cooking oil

3 eggs

1/2 teaspoon vanilla


1. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside.


2. In a large bowl combine flour, baking soda, cinnamon, and salt; stir in brown sugar. Stir in apples, carrots, and raisins. In a medium bowl combine undrained pineapple, oil, eggs, and vanilla. Add pineapple mixture to flour mixture; stir just until moistened.


3. Spoon batter into prepared muffin cups. Bake in a 375 degree F oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 18 muffins.



Nutrition Facts (per serving):

221 cal., 9g Fat, total (1 g sat. fat), 35 mg chol., 225 mg sodium, 33 g carb., 1 g fiber, 3 g pro.

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