Morning Glory without the “Muffin Top”
Muffins are a special treat that I do not always allow myself to indulge in, mostly because they are often loaded with fat and extra calories that I just can’t justify. This weekend, I was craving something sweet, but didn’t want to break the calorie bank.
I tweaked a Morning Glory Muffin recipe to reduce some of the fat by using egg whites instead of whole eggs, and using apple “butter” in place of all of the oil the traditional recipe suggested.
If you’d like to leave the skins on the apples, feel free. They add a touch of fiber and, skipping the peeling process saves valuable time if you’re in a hurry.
Morning Glory Muffins
2 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups shredded carrot
1 cup shredded Granny Smith or Pink Lady apple
3/4 cup raisins or dried cranberries
1/3 cup chopped pecans
1/4 cup flaked unsweetened coconut
1 (8-ounce) can crushed pineapple in juice, drained
1/3 cup vegetable oil
1/3 cup apple butter
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.
Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack..
Photo credit: JPDaigle