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Friday, March 14, 2014


I'm a muffin lover. I admit it. I love them for breakfast, love them with a salad; but I don't love the calories in most muffins.   A while back I went to Starbucks and ordered their Morning Glory Muffin; I ordered it solely based upon the name, plus it looked healthier than the streusel covered blueberry muffin and most of the other goodies in their display case.  Some time later I stopped in again after they had re-done their signage and noticed the calorie count....Really?  380 calories for the Morning Glory muffin.  For me that's almost 1/3 of a day's worth of calories!  In digging further, of those 380 calories, 160 were fat!  Say goodbye to the Morning Glory Muffin.  Adios my friend........
But wait......I've discovered a homemade Morning Glory Muffin at 163 calories and only 4 grams of fat. Needless to say, I welcomed back the Morning Glory with open arms...."come to Mama".   In case you haven't ever had's definitely a heartier muffin, loaded with carrots, raisins, apples, pineapple; definitely not as sweet as some other varieties, but very yummy!


1 cup whole-wheat flour
1 cup all purpose flour
3/4 cup sugar
1 Tbsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 cups grated carrots
1 apple, chopped (recipe calls for peeled, I left mine on)
1/2 cup raisins
1 large egg
2 large egg whites
1/2 cup apple butter
1/4 cup canola oil
1 Tbsp. vanilla
2 Tbsp. finely chopped walnuts or pecans
2 Tbsp. toasted wheat germ
*1/2 cup dried pineapple bits cut into pieces (* my addition)


Pre-heat oven to 375.  I used my silicone muffin cups for some (12) and paper cups for the rest.  Whisk wheat flour, regular flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl.  Stir in carrots, apple and raisins.  Whisk egg, egg whites, apple butter, oil and vanilla in a medium bowl.

Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just combined.  Spoon the batter into the prepared muffin cups, filling them about 3/4 full.  Combine walnuts and wheat germ in a small bowl; sprinkle over the muffin tops.

Bake the muffins until the tops are golden brown and spring back when touched lightly; 15-25 minutes.  Let cool in the pans for 5 minutes.  Loosen edges and turn muffins out onto a wire rack to cool.

I was intrigued by this recipe since it included several items I had never baked with before, namely: apple butter, wheat germ and whole wheat flour.  I have to tell you I wasn't sold on the wheat germ on the top, but I looked up the value of wheat germ and it contains several vital nutrients.  So, considering I have a whole jar of wheat germ now, I guess I'll continue to use it as I make more; or find other recipes that call for wheat germ.  :)

Thank you for the recipe!

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