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Morning Glory Muffins

Morning Glory Muffins

Prep Time: 20 minutes

Total Time: 1 hour

Yield: 12 servings

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Morning Glory Muffins

Ingredients

  • ½ C. McCann’s® Rolled Irish Oats, plus 2 tablespoons for garnish
  • 2 tsp. Clabber Girl® Baking Powder
  • 2 tsp. Spice Island® Saigon Cinnamon
  • ½ tsp. salt
  • ½ tsp. Clabber Girl® Baking Soda
  • ¼ tsp. Spice Island® Ground Allspice
  • 2 eggs
  • ⅔ C. fat-free plain yogurt
  • ⅔ C. dark pure maple syrup (local or Maple Grove Farms®)
  • ¼ C. avocado oil or Crisco® Pure Canola Oil
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. shredded carrots
  • ½ C. toasted nuts, such as walnuts
  • ½ C. raisins

Directions

  1. Preheat oven to 350°F. Line a 12-cup muffin tray with paper cupcake liners.
  2. Whisk all-purpose flour, whole-wheat flour, ½ cup oats, baking powder, cinnamon, salt, baking soda and allspice in a medium bowl and set aside. 
  3. Whisk eggs, yogurt, maple syrup, oil and vanilla extract in a large bowl. Stir the dry ingredient into the wet mixture. Stir in carrots, nuts and raisins. 
  4. Divide muffin batter between the prepared muffin tins. Sprinkle the remaining 2 tablespoons oats over the batter. Bake until the muffins spring back when lightly touched and a toothpick inserted in the center comes out with only moist crumbs attached, 32 to 34 minutes. Cool in the pan about 10 minutes before removing, and cooling on a wire rack.

Recipe and photography provided by Katie Webster (healthyseasonalrecipes.com)

Morning Glory Muffins

Morning Glory Muffins

Prep Time: 20 minutes

Total Time: 1 hour

Yield: 12 servings

Ingredients

  • ½ C. McCann’s® Rolled Irish Oats, plus 2 tablespoons for garnish
  • 2 tsp. Clabber Girl® Baking Powder
  • 2 tsp. Spice Island® Saigon Cinnamon
  • ½ tsp. salt
  • ½ tsp. Clabber Girl® Baking Soda
  • ¼ tsp. Spice Island® Ground Allspice
  • 2 eggs
  • ⅔ C. fat-free plain yogurt
  • ⅔ C. dark pure maple syrup (local or Maple Grove Farms®)
  • ¼ C. avocado oil or Crisco® Pure Canola Oil
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. shredded carrots
  • ½ C. toasted nuts, such as walnuts
  • ½ C. raisins

Directions

  1. Preheat oven to 350°F. Line a 12-cup muffin tray with paper cupcake liners.
  2. Whisk all-purpose flour, whole-wheat flour, ½ cup oats, baking powder, cinnamon, salt, baking soda and allspice in a medium bowl and set aside. 
  3. Whisk eggs, yogurt, maple syrup, oil and vanilla extract in a large bowl. Stir the dry ingredient into the wet mixture. Stir in carrots, nuts and raisins. 
  4. Divide muffin batter between the prepared muffin tins. Sprinkle the remaining 2 tablespoons oats over the batter. Bake until the muffins spring back when lightly touched and a toothpick inserted in the center comes out with only moist crumbs attached, 32 to 34 minutes. Cool in the pan about 10 minutes before removing, and cooling on a wire rack.

Recipe and photography provided by Katie Webster (healthyseasonalrecipes.com)

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