Food Find: Morning glory muffins

If you are anything like me, you want a breakfast that is ready to leave with you in the morning. I have found the perfect morning glory muffin recipe that is jammed with fruits and vegetables and only 211 calories/muffin!  I have searched high and low for the perfect recipe that delivers a moist, flavourful muffin that you won’t regret eating.  I added a little bit of unsweetened coconut to the recipe and it turned out amazing.

My Tips: I used muffin cups for portability. I buy matchstick carrots that are “pre-shredded” and it worked the same.

What they are supposed to look like

What they are supposed to look like

What mine looked like - not bad!

What mine looked like – not bad!

I found the recipe at EatingWell: http://www.eatingwell.com/recipes/pineapple_upside_down_muffins.html

INGREDIENTS

TOPPING

  • 2 tablespoons packed light brown sugar
  • 2 tablespoons chopped walnuts, or pecans (optional)
  • 1 10-ounce can pineapple slices

MUFFINS

  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 2 large eggs
  • 1/2 cup packed light brown sugar
  • 1/4 cup canola oil
  • 2 tablespoons pineapple juice, or orange juice
  • 1 teaspoon vanilla extract
  • 1 8-ounce can crushed pineapple, (not drained)
  • 1 cup grated carrot, (1 large)
  • 1/2 cup old-fashioned oats
  • 3/4 cup raisins, preferably baking raisins (see Ingredient note)
  • 1/4 cup chopped walnuts, or pecans (optional)

PREPARATION

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. To prepare topping: Sprinkle 1/2 teaspoon brown sugar into each muffin cup. Sprinkle nuts, if using, over the sugar. Stack pineapple slices and cut into 6 wedges. Place 2 wedges in each muffin cup.
  3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
  4. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in carrot, oats, raisins and nuts, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full).
  5. Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Immediately loosen edges and turn muffins out onto a baking sheet. Restore any stray pineapple pieces and nuts. Let cool for at least 10 minutes. Serve upside-down, either warm or at room temperature.

TIPS & NOTES

  • Ingredient Note: Baking raisins, moister than regular ones, ensure a better texture. To substitute regular raisins, plump them first: soak in boiling water for 10 minutes; drain well.

NUTRITION

Per muffin: 211 calories; 6 g fat ( 1 g sat , 3 g mono ); 35 mg cholesterol; 36 g carbohydrates; 4 g protein; 3 g fiber; 185 mg sodium; 152 mg potassium.

Carbohydrate Servings: 2 1/2

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3 thoughts on “Food Find: Morning glory muffins

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