31
BREAKFAST/BRUNCH
MORNING GLORY MUFFINS
nonstick cooking spray
¼ cup unbleached, all-purpose
flour
¹∕
³
cup whole-wheat flour
½ teaspoon kosher salt
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ cup rolled oats (not instant)
½ teaspoon grated orange zest
¹∕
³
cup walnuts, lightly toasted
2 large carrots, peeled and cut
to fit feed tube
¹∕
³
cup packed light brown sugar
2 large eggs, room temperature
¹∕
³
cup vegetable oil
½ teaspoon pure vanilla extract
¹∕
³
cup shredded, unsweetened
coconut
2 tablespoons sunflower seeds
Your kids will never guess that the secret ingredient in these muffins
is carrots—they add the perfect sweetness.
Makes 6 muffins
1. Preheat the oven to 350°F. Lightly coat a six-cup
muffin pan with nonstick cooking spray. Reserve.
2. Put the flours, salt, baking soda, cinnamon, oats and
zest into the large work bowl fitted with the large
chopping blade. Process on High to sift, 10 seconds.
Transfer ingredients to a medium mixing bowl; reserve.
3. Add the walnuts and pulse to chop, about 5 times.
Leaving the nuts in the bowl, remove the chopping
blade and insert the shredding disc with the medium
setting facing up. Shred carrots. Add to the bowl with
the dry ingredients. Stir to combine. Reserve.
4. Reinsert the large chopping blade and add the brown
sugar, eggs, oil and vanilla extract to the work bowl
and process until combined. Add the flour and
carrot mixture and pulse to combine, about 3 times.
Scrape down the sides of the bowl and add the
coconut and sunflower seeds. Pulse to incorporate,
about 3 to 4 times.
5. Divide the batter evenly among the prepared muffin
cups and bake until a cake tester inserted into the
center comes out clean, about 18 to 20 minutes.
Nutritional information per muffin:
Calories 306 (60% from fat) • carb. 26g • pro. 6g • fat 21g
sat. fat 4g • chol. 62mg • sod. 372mg • calc. 27mg • fiber 3g
To Next Page
Loading...
Need help?
General
