Morning Glory Muffins

A wonderful recipe that can be put together with the minimum of fuss. These muffins make a healthy start to your day and you can use egg substitute instead of eggs to make it more healthful. I first had Morning Glory muffins a couple of years ago at a bed & breakfast in Utah and loved it so much that I trawled the internet for a recipe. All of the many different recipes I found have a mixture of different healthful items in a basic muffin mix. So this is a really versatile go-to recipe that you can use whenever you want to bake up some muffins quickly.

Ingredients:

2 cups All-Purpose Flour
3/4 cup sugar
2 teaspoonful baking powder
1 1/2 teaspoonful ground cinnamon
1/4 teaspoonful salt
1/2 cup vegetable oil
3 eggs
1/2 cup unsweetened applesauce
2 teaspoonful vanilla extract
3/4 cup cranberry sauce
1 1/2 cups grated carrots
1/4 cup raisins
1/4 cup dried cranberries
1/2 cup sunflower seeds

Method:

Pre-heat oven to 350F/175C.

Line muffin pan with baking cups. This recipe makes 12 regular sized muffins plus 18 mini muffins.

Sift flour, sugar, baking powder, cinnamon and salt together. Set aside.

Lightly beat eggs in a bowl, add in the oil, applesauce and vanilla. Mix well. Add in cranberry sauce, grated carrots, raisins, dried cranberries and sunflower seeds. Mix well.

Pour wet ingredients into dry ingredients. Mix until just combined. Do not overmix.

Spoon batter into muffin pans. Fill only 2/3 of each baking cup if you do not want your muffin to overflow at the top.

Bake 35 minutes for regular sized muffins and 30 minutes for mini muffins. Let cool for 10 minutes in pan and then transfer to cooling rack to finish cooling.

These are the mini Morning Glory muffins on a small tea cup saucer.