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BREAKFAST & BRUNCH
MORNING GLORY MUFFINS
Start your day with this muffin, packed with energy and fiber.
Makes 6 muffins
1. Preheat oven to 350°F. Lightly coat a six-cup muffin
pan with nonstick cooking spray and set aside.
2. Insert the chopping blade into the work bowl of the
food processor. Add the flours, salt, baking soda,
cinnamon, oats and zest to the work bowl; process on
Low for 10 seconds to sift. Transfer ingredients to a
medium mixing bowl; reserve. Add the walnuts and
pulse to chop, about 5 times. Leaving the nuts in the
bowl, remove the chopping blade and insert the
medium shredding disc. Cut the carrots to fit the feed
tube snugly and shred on High. Add to the bowl with
the dry ingredients and stir to combine; reserve.
3. Reinsert the chopping blade and add the brown
sugar, eggs, oil and vanilla to the work bowl and
process on Low for 5 seconds, until combined. Add
the flour/carrot mixture, and pulse three times to
combine. Scrape down the sides of the bowl and add
the coconut and sunflower seeds. Pulse 3 to 4 more
times to incorporate.
4. Divide the batter among the prepared muffin cups
and bake for 18 to 20 minutes, until a toothpick or
cake tester comes out clean.
Nutritional information per muffin:
Calories 316 (60% from fat) • carb. 27g • pro. 6g • fat 22g
• sat. fat 4g • chol. 62mg • sod. 232mg • calc. 30mg • fiber 3g
NONSTICK COOKING SPRAY
¼ CUP UNBLEACHED, ALL-PURPOSE
FLOUR
1
⁄3
CUP WHOLE WHEAT FLOUR
½ TEASPOON KOSHER SALT
½ 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 PEELED CARROTS
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
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