Morning Glory Muffins

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Canadian Living says: Chock-full of nutritious goodies, such as apple, coconut, cranberries, carrots and pepitas (hulled pumpkin seeds), these muffins make a fabulous start to the day or a delicious wrap-and-go snack.

 Leigh says: These are good, but not all that sweet. The recipe makes 6 servings apparently, so I doubled it and I got 16 muffins out of it. I used sour cherries instead of raisins.
(The recipe I am listing is the 6 serving one).

Ingredients

  • 1-1/2 cups (375 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) cinnamon
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1 egg
  • 1/2 cup (125 mL) packed brown sugar
  • 1/3 cup (75 mL) plain yogurt
  • 3 tbsp (45 mL) vegetable oil
  • 1 cup (250 mL) grated carrots
  • 1/2 cup (125 mL) grated peeled apples
  • 1/4 cup (60 mL) dried cranberries or raisins
  • 1/4 cup (60 mL) each pepitas and shredded coconut

Preparation

Grease or line 6 muffin cups with paper liners; set aside. 

In large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together egg, sugar, yogurt and oil until smooth; pour over dry ingredients. Sprinkle with carrots, apple, cranberries, pepitas and coconut; mix just until dry ingredients are moistened to form very thick batter. 

Spoon into prepared muffin cups; bake in 350°F (180°C) toaster oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 1 month.)

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