Morning Glory Muffins
These aren't your ordinary muffins – they're packed with nutrient-rich veggies and fruit. Whether you're expecting a house full of people or bringing a dish to share, these wholesome muffins are a great option.
Prep Time:
20 min
Cook Time:
25 min
Servings:
12
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Ingredients
- 2 Cups all purpose flour
- 1 Cup brown sugar packed
- 2 Teaspoons ground cinnamon
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 2 Cups carrot shredded
- 1 Granny Smith apple shredded
- 3/4 Cup golden raisins
- 3/4 Cup pecans chopped
- 2/3 Cup vegetable oil
- 1/2 Cup Bob Evans 100% Liquid Egg Whites – 32 Ounces
- 1/4 Cup orange juice
- 1 Teaspoon vanilla extract
Shred carrot and apple on the large holes of a box grater.
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Bob Evans 100% Liquid Egg Whites – 32 OuncesInstructions
- Preheat oven to 375°F.
- Stir together flour, brown sugar, cinnamon, baking soda, and salt in a large bowl. Add carrot, apple, raisins, and pecans, stirring to blend.
- Whisk together oil, liquid egg white, orange juice, and vanilla in a small bowl. Add to flour mixture, stirring until blended.
- Spoon batter into a lightly greased 12- cup muffin pan (muffin cups will be filled to the top). Bake 25 to 28 minutes or until a wooden pick inserted in center comes out clean.
- Let cool in pans 5 minutes. Remove from pans and let cool on a wire rack.
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