Glorious Morning Glory Muffins
What makes these muffins glorious is that though they are low fat they are the moistest and most tender “healthy” muffin I’ve ever had. This version, which came out of a little bit of on the fly recipe testing, has considerably more fibre and less sugar then the original but yet I think the end result is even better.
One thing that is going to trip you up in this, admittedly, very long ingredient list, is the carrot baby food. I know. It’s weird. Why would I use carrot baby food in a grown up’s muffin? Well, a) it calls for it in the original recipe b) I think it adds a tremendous flavor and c) just because sometimes it’s good to do things that scare you. Don’t be freaked out. Just buy the baby food and embrace the deliciousness of this muffin.
Glorious Morning Glory Muffins (adapted from Great Good Food)
Makes about 16 muffins
1 cup all-purpose flour
1 cup whole wheat flour
½ cup oats, not quick cooking (optional)
1 ½ cups brown sugar
2 teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon cloves
¼ cup vegetable or canola oil
½ cup applesauce or apple butter
1 egg white
2 teaspoons vanilla extract or paste
2 small jars carrot baby food
½ cup freshly squeezed orange juice
½ cup crushed pineapple in its own juice
½ cup unsweetened shredded coconut
Preheat the oven to 350˚F. Line two 12-cup muffin tins with muffin cups. If you fill the cups ⅔ full, you will not need to use both pans fully.
In a large bowl, whisk to combine the flours, oats, if using, brown sugar, baking powder, salt, cinnamon, ginger, and cloves. Make a well in the middle of the dry ingredients. Into the well, add the oil, applesauce or butter, eggs, vanilla, baby food, orange juice, coconut, and crushed pineapple. Carefully mix the batter until just combined. Portion the batter into the muffin cups, ½ to ⅔ full.
Bake for 20-25 minutes or until a cake tester inserted into the centre of a couple of the muffins comes out clean. Cool for at least one hour. Enjoy.