Wednesday, January 20, 2010
Morning Glory Muffins
I've really been in the mood for a good muffin lately. A super healthy, packed with goodness muffin that I can have for a weekday breakfast on the go without feeling bad about questionable ingredients. So when I found this recipe I was anxious to try it out.
After I made a few modifications to bump up the health factor, I was SO pleased with how this muffin came out. Carrots, apples, golden raisins, and whole wheat flour are only a few of the healthful ingredients in this muffin. I actually feel good about eating it because not only is it just delicious tasting, I know that it's packed with goodness.
The muffin itself is perfectly sweet (using agave nectar, not white sugar) and very moist. The almonds add wonderful texture and the cinnamon is a great addition to the flavor of the muffin.
All in all, I absolutely loved this muffin, as did my co-workers...who could not believe it was actually healthy. Which is fine by me.
Adapted from Allrecipes.com
1 cup whole wheat flour
1 cup unbleached all purpose flour
1 cup agave nectar
1 Tbsp. ground cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 cups grated carrots
1 apple (I used granny smith), peeled, cored and diced
1 cup golden raisins
1 whole egg
2 egg whites
1 cup applesauce
1 Tbsp vanilla extract
1/2 tsp. almond extract
2 small handfuls of Raw Almonds, chopped finely and divided
about 4+ tbsp. wheat germ, divided
Preheat oven to 375 degrees F (190 degrees C). Lightly oil a muffin tin with nonstick spray, or use paper cups.
In a medium bowl, whisk together eggs, egg whites, applesauce, agave nectar, vanilla extract and almond extract. Set bowl aside.
In a large bowl, stir together whole wheat and all purpose flours, cinnamon, baking powder, baking soda, salt and about 2 tbsp. wheat germ. Stir in carrots, apples, 1 small handful of chopped almonds and raisins. Then stir in egg mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small dry skillet over medium-low heat, combine the rest of the chopped almonds and 2 tbsp wheat germ. Heat until wheat germ is very lightly toasted, and then top the muffins with the toasted wheat germ and almonds.
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.
I yielded 24 muffins that were on the smaller side.