December 4th was the Golden Blog Anniversary for Pinke Post. I was one of the lucky winners of Katie’s giveaway. My prize was a cookbook of my choice. I decided to get Taste of Home’s New Baking Cookbook.
I was running low on muffins and found this recipe for Good-For-You Morning Muffins. It is full of “good” healthy stuff. After I made them I thought “Oh, this is just like my Carrot Muffins“, but after double checking the recipe they are different.
These muffins are not sweet, but very hardy. I think using honey instead of sugar would be a nice compliment. These muffins taste better as they sit and age a little.
1 C All-Purpose Flour – I used White Whole Wheat Flour
1 C Whole Wheat Flour
3/4 C Ground Flax-seed – I used ½ C Wheat Germ
3/4 C Sugar
2-3/4 teaspoons Baking Powder
2 teaspoons Ground Cinnamon
3/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/2 C Unsweetened Applesauce
1/3 C Orange Juice
1/4 C Oil – I used Unsweetened Applesauce
2 teaspoons Vanilla Extract
2 C Grated Carrots
1/2 C Chopped Walnuts
1/2 C Flaked Coconut
1/2 C Raisins
1 medium tart apple, peeled and shredded – I used an unpeeled Granny Smith Apple
Preheat oven to 350°
In a large bowl, combine the first eight ingredients.
In another bowl, eggs, applesauce, orange juice and vanilla.
Stir into dry ingredients just until moistened.
Fold in the carrots, walnuts, coconut, raisins and apple.
Coat muffin cups with cooking spray or use foil liners; fill three-fourths full.
Bake for 15-18 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.
These muffins are a great way to start off the morning and keep my tummy from grumbling until morning chores are done! They even stick with me through the “Oh, one more thing” that most ranchers are famous for.