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:
covered percent of daily need
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