Morning Glory Muffins

Morning Glory Muffins is a side dish that serves 12. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 251 calories, 3g of protein, and 15g of fat per serving. For 37 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by The Happy House Wife. This recipe is liked by 127 foodies and cooks. If you have zucchini, sugar, vanilla, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 30%. Morning Glory Muffins, Morning Glory Muffins, and Morning Glory Muffins are very similar to this recipe.

Servings: 12

 

Ingredients:

2/3 cup all purpose flour

1/2 cup shredded apple

3/4 teaspoon baking soda

1/2 cup canola oil

1/2 teaspoon cinnamon

1/2 cup dried cranberries

2 eggs

1/3 cup chopped pecans

1/3 cup crushed and drained pineapple

2/3 cup sugar

1/2 cup shredded coconut, unsweetened

1/2 teaspoon vanilla

2/3 cup whole wheat flour

2/3 cup grated zucchini

Equipment:

oven

mixing bowl

muffin tray

skewers

frying pan

Cooking instruction summary:

Preheat the oven to 375. Line a muffin tin with paper liners.In a large mixing bowl, stir together the whole wheat flour and the all purpose flour with the sugar, baking soda, cinnamon, and salt. Add the zucchini, coconut, cranberries, apple, pineapple and pecans. Stir until everything is well coated in the flour.Make a well in the center of the flour mixture.In a small mixing bowl, blend the eggs, oil and vanilla. Pour into the well in the flour mixture and stir until all ingredients are moist.Fill the muffin tins 3/4 full. Bake 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.Cool the muffins in the pan for 10 minutes before removing from pan.

 

Step by step:


1. Preheat the oven to 37

2. Line a muffin tin with paper liners.In a large mixing bowl, stir together the whole wheat flour and the all purpose flour with the sugar, baking soda, cinnamon, and salt.

3. Add the zucchini, coconut, cranberries, apple, pineapple and pecans. Stir until everything is well coated in the flour.Make a well in the center of the flour mixture.In a small mixing bowl, blend the eggs, oil and vanilla.

4. Pour into the well in the flour mixture and stir until all ingredients are moist.Fill the muffin tins 3/4 full.

5. Bake 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.Cool the muffins in the pan for 10 minutes before removing from pan.


Nutrition Information:

Quickview
250k Calories
3g Protein
14g Total Fat
28g Carbs
2% Health Score
Limit These
Calories
250k
13%

Fat
14g
23%

  Saturated Fat
3g
21%

Carbohydrates
28g
9%

  Sugar
16g
18%

Cholesterol
27mg
9%

Sodium
81mg
4%

Get Enough Of These
Protein
3g
6%

Manganese
0.64mg
32%

Selenium
9µg
14%

Vitamin E
1mg
13%

Fiber
2g
10%

Vitamin B1
0.12mg
8%

Vitamin K
7µg
7%

Phosphorus
65mg
7%

Copper
0.12mg
6%

Vitamin B2
0.1mg
6%

Folate
22µg
6%

Iron
0.97mg
5%

Magnesium
20mg
5%

Vitamin B3
0.91mg
5%

Vitamin C
3mg
5%

Vitamin B6
0.08mg
4%

Zinc
0.56mg
4%

Potassium
105mg
3%

Vitamin B5
0.28mg
3%

Calcium
13mg
1%

Vitamin A
61IU
1%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Related Videos:

Beth's Morning Glory Muffins | ENTERTAINING WITH BETH

 

Grain Free Morning Glory Muffins

 

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