Morning Glory Muffins

IMG 2904

1 egg

2 egg whites

1/2 cup apple butter

1/4 cup vegetable oil

1 Tbsp. vanilla extract

1 1/2 cups unbleached flour

1/2 cup whole wheat flour

1 1/4 cups sugar

1 Tbsp. ground cinnamon

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 cups grated carrots

1 Granny Smith apple, peeled, cored and chopped

1 cup raisins

2 Tbsp. chopped walnuts

2 Tbsp. toasted wheat germ

Preheat oven to 375 degrees. Line 18 muffin cups with paper liners.

In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.

In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the muffin cups, filling about 3/4 full.

In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.

Bake for about 20 minutes, or until the tops are golden and spring back when lightly pressed. Cool on rack.

The Wary Buffalo 2015