morning glory muffins.

Slowly but surely I’m finding my way back into baking.  It looks a little different here, because I have to use ingredients that are available.   We love these Morning Glory Muffins from allrecipes.com.  I halved the sugar, omitted the raisins, and substituted mashed bananas for the apple butter.  Yum.

Ingredients

1. 11 1/2 cups all-purpose flour

2. 21/2 cup whole wheat flour

3. 31 1/4 cups white sugar

4. 41 tablespoon ground cinnamon

5. 52 teaspoons baking powder

6. 61/2 teaspoon baking soda

7. 71/2 teaspoon salt

8. 82 cups grated carrots

9. 91 apple – peeled, cored, and chopped

10. 101 cup raisins

11. 111 egg

12. 122 egg whites

13. 131/2 cup apple butter

14. 141/4 cup vegetable oil

15. 151 tablespoon vanilla extract

16. 162 tablespoons chopped walnuts

17. 172 tablespoons toasted wheat germ

Directions

1. 1.Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.

2. 2.In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.

3. 3.In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.

4. 4.In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.

5. 5.Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.