Morning Glory Muffins Recipe

Name: Morning Glory Muffins Recipe
Prep time: 20 min
Total time: 1 h
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

Prep Time: 20 minutes

Total Time: 1 hour

Yield: 12 servings

Rating:

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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

Preheat oven to 350°F. Line a 12-cup muffin tray with paper cupcake liners.
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.
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.
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)