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Morning glory muffins

October 16, 2019

Recipe

Whip up a batch of these tasty muffins over the weekend and freeze half to enjoy during the week.

Serves 18

If 18 muffins are too many, freeze those you won't eat and pull them out of the freezer as needed. Warm the muffins slightly before serving.

Heat the oven to 350 F. Line a muffin pan with paper or foil liners.

In a large bowl, combine the flours, sugar, baking soda and cinnamon. Whisk to blend evenly. In a separate bowl, add the egg substitute, oil, applesauce and vanilla. Stir in the apples, raisins and carrots. Add to the flour mixture and blend just until moistened and slightly lumpy.

Spoon the batter into muffin cups, filling each about 2/3 full. Sprinkle with chopped pecans and bake until springy to the touch, about 35 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack and let cool completely.

1 cup all-purpose (plain) flour
1 cup whole-wheat flour
3/4 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 cup egg substitute
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups chopped apples (unpeeled)
1/2 cup raisins
3/4 cup grated carrots
2 tablespoons chopped pecans

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 Fats and oils 1/2 Fruits 1 Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans 1/2 Sweets Vegetables

Diabetes Meal Plan Choices

1 Fats Dairy foods (low-fat or fat-free) 1/2 Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables 1 Starches 1/2 Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

1 Carbohydrates 1 Fats 1/2 Fruits Protein and dairy 1/2 Sweets Vegetables

Nutritional analysis per serving

Calcium 175 Calories 25 g Total carbohydrate Trace Cholesterol 2 g Dietary fiber 4 g Monounsaturated fat Potassium 3 g Protein 0.5 g Saturated fat 1 muffin Serving size 163 mg Sodium 7 g Total fat