Fall Morning Glory Muffins

Fall Morning Glory Muffins

MAKES 12

Ingredients

  • 2 large large eggs
  • 2/3 cup vegetable oil
  • 3/4 cup maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 tart apple (unpeeled and grated (1 cup))
  • 1 carrot (peeled and grated (1 cup))
  • 1 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup toasted and chopped pecans
  • 3 tablespoons finely chopped crystallized ginger
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Optional Ingredients

  • Turbinado sugar

Directions

  1. Preheat oven to 350°F. Line a 12-cup muffin tin with baking cups.
  2. In a large bowl, whisk eggs to blend. Whisk in oil, syrup, and vanilla. Stir in grated apple and carrot.
  3. In a separate bowl, stir together both types of flour, pecans, ginger, cinnamon, baking soda, salt, nutmeg, and cloves.
  4. Add dry ingredients to wet ingredients. Fold until just combined.
  5. Spoon batter into prepared cups, dividing evenly. An ice cream scoop works great for this. Sprinkle tops with turbinado sugar for a sweet, crunchy topping.
  6. Bake 18 to 22 minutes or until a pick inserted in the center comes out clean.
  7. Cool muffins, in pan, on wire rack. Serve warm or at room temperature. Store extra muffins in an airtight container or sealed bag. These muffins freeze well.

Nutrition

  • Calories: 300
  • Fat: 17.0 g
  • Saturated Fat: 1.5 g
  • Trans Fat: 0.0 g
  • Cholesterol: 30.0 mg
  • Sodium: 280.0 mg
  • Carbohydrates: 35.0 g
  • Fiber: 2.0 g
  • Added Sugars: 0.0 g
  • Sugar: 16.0 g
  • Protein: 4.0 g