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Tish Williams' Morning Glory Muffins

  • 18servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, E
MineralsNatrium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 247g / 8.7oz Granulated sugar

  2. 2 1/4 cups 140g / 4.9oz Unbleached flour

  3. 2 teaspoons 10ml Baking soda

  4. 1 tablespoon 15ml Ground cinnamon

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/2 cup 46g / 1.6oz Shredded coconut

  7. 1/2 cup 31g / 1.1oz Dried tart cherries

  8. 1 cup 146g / 5.1oz Drained crushed pineapple

  9. 1 cup 110g / 3.9oz Shredded carrots

  10. 1/2 cup 55g / 1.9oz Shelled salted sunflower seeds

  11. 2/3 cup 131g / 4.6oz Egg substitute

  12. 1 cup 237ml Canola oil or other vegetable oil

  13. 1 teaspoon 5ml Vanilla extract

Instructions Jump to Ingredients ↑

  1. Sift together granulated sugar, unbleached flour, baking soda, cinnamon and salt in a large mixing bowl. Stir in coconut, cherries, drained pineapple and carrots.

  2. Combine egg substitute, oil and vanilla in a small bowl; mix well. Pour into dry ingredients; stir to combine. Do not overmix. Spoon into greased muffin tins.

  3. Bake in a preheated 375 degree oven 20 to 25 minutes, or until tester comes out clean.

  4. This recipe yields 18 muffins.

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