Recipes that produce healthy and delicious muffins are not easy to come by. But occasionally, I stumble across a winner. What I love most about this recipe is that it uses apple butter. I’ve seen plenty of muffin recipes that use applesauce. But apple butter delivers the goods when applesauce is still busy making promises.
The muffin pictured above is topped with chopped walnuts. In reaction to some unsolicited feedback from my youngest child, I have been leaving the nuts out altogether lately. I miss the crunch and texture. But it’s not all about me, right?
Morning Glory Muffins
1 cup white whole wheat flour
1 cup all-purpose flour
2 tablespoons wheat germ
3/4 cup sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups grated carrots (4 medium)
1 apple, peeled, cored, and finely chopped
1/2 cup raisins
2 large eggs
1/2 cup apple butter
1/4 cup canola oil
1 tablespoon vanilla extract
Preheat oven to 375 degrees Fahrenheit. Grease a muffin pan and set aside.
In a large bowl, whisk together the flours, wheat germ, sugar, cinnamon, baking powder, baking soda, and salt. Stir in the carrots, apple, and raisins.
In a medium bowl, whisk together the eggs, apple butter, oil, and vanilla extract.
Mix the wet ingredients into the dry until just combined. Divide the batter between the 12 muffin cups. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Transfer muffins to a wire rack to cool. Serve or store in an airtight container. These also freeze well.
Prep-time: 30 minutes