Morning Glory Muffinsfor The Gym Obsessed Recipes

MORNING GLORY MUFFINS...FOR THE GYM OBSESSED

Steps:

• Preheat oven to 350 degrees F. Grease or line 20 muffin cups.
• In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, raisins and apples.
• Mash the bananas, either by hand or in a processor.
• In a separate bowl, beat together eggs, bananas and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened.
• Scoop batter into prepared muffin cups.
• Bake for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

MORNING GLORY MUFFINS

Steps:

• Preheat oven to 375°F.
• Line eighteen 2-1/2 inch muffin cups with paper cups; set aside.
• In a large bowl combine flour, baking soda, cinnamon, and salt; stir in brown sugar.
• Stir in apples, carrots, and raisins.
• In a medium bowl combine undrained pineapple, oil, eggs, and vanilla.
• Add pineapple mixture to flour mixture; stir just until moistened.
• Spoon batter into prepared muffin cups.
• Bake about 18 minutes or until toothpick inserted into centers comes out clean (I had to bake longer).
• Cool in muffin cups on wire rack 5 minutes.
• Remove form muffin cups; serve warm.

BEST MORNING GLORY MUFFINS

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

MORNING GLORY MUFFINS

Steps:

• Adjust oven rack to middle position and heat to 350 degrees. Grease 12-cup muffin tin. Process coconut and walnuts in food processor until finely ground. Add flour, sugar, baking soda, cinnamon, baking powder, and salt and pulse until combined. Transfer to large bowl.
• Place pineapple and shredded apple in fine mesh strainer set over liquid measuring cup. Press fruit dry with a spatula or the back of a spoon (juice should measure about 1 cup.) Bring juice to boil in large skillet over medium-high heat and cook until reduced to 1/4 cup, about 5 minutes. Let cool slightly. Whisk melted butter, cooled juice, eggs and vanilla until smooth. Stir wet mixture into dry mixture until combined. Stir in fruit, carrots and raisins.
• Divide batter evenly among muffin cups. Bake until toothpick inserted in center of muffin comes out clean, 24-28 minutes. Cool in tin for 10 minutes, then turn out onto wire rack. Serve warm. Can be stored in airtight container for 3 days.

BEST MORNING GLORY MUFFINS

Steps:

• Preheat oven oven to 350 degrees and grease a 12 hole muffin pan. In a medium mixing bowl stir together flour, baking powder, cinnamon, and salt, set aside.
• In a large mixing bowl stir together butter, sugar, eggs, and vanilla. Mix in carrot, apple, coconut, pecans, and raisins. Add flour mixture and stir just until blended (do not over mix!).
• Divide batter between prepared muffin pan. Bake until toothpick inserted into center comes out clean, about 20 to 25 minutes. Let muffins cool in pan for 5 minutes. Transfer muffins to cooling racks to cool completley.

EASY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
• In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

LIZ'S MORNING GLORY MUFFINS

Steps:

• Combine first 5 ingredients in a mixing bowl, in a seperate bowl, stir together remaining ingredients; add to flour mixture, stirring until just moistened.
• Place paper baking cuts in muffin pans. Spoon batter into cups filling 2/3 full.
• Bake at 350 for 25 minutes or until golden brown. Remove from pans immediately.

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

LOW FAT MORNING GLORY MUFFINS

Steps:

• Combine dry ingredients (flour through cinnamon) in large bowl.
• Whisk together egg and oil till smooth in medium bowl.
• Add all remaining ingredients (except raisins) and whisk till blended.
• Stir in raisins.
• Add wet ingredients to flour mixture, and whisk just until combined.
• Divide batter among 12 sprayed or lined muffin cups, filling cups nearly full.
• Bake at 375°F until muffins have risen slightly and are golden brown, 25-30 minutes.
• Serve warm, refrigerate, or freeze.