[Elizabeth]

We enjoyed Morning Glory muffins so much on our vacation earlier this summer that when I got home, I was inspired to find a lightened version of the recipe. The first version uses part whole wheat flour, ground flaxseed and mostly egg whites and is still so delicious my 9 y.o. scarfed down two and asked for a third. If you want an all out decadent muffin, go with the second version.

Madeover Morning Glory Muffins
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup ground flaxseed
3/4 cup sugar
2-3/4 teaspoons baking powder
2 teaspoons ground cinnamon
3/4 teaspoon salt
1/4 teaspoon baking soda
4 egg whites
1 egg
1/2 cup unsweetened applesauce
1/3 cup orange juice
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups grated carrots
1/2 cup chopped pecans
1/2 cup flaked coconut
1/2 cup raisins
1 medium tart apple, peeled and shredded

Directions:
In a large bowl, combine the first eight ingredients. In another bowl, beat the egg whites, egg, applesauce, orange juice, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pecans, coconut, raisins and apple.

Coat muffin cups with cooking spray or use foil liners; fill three-fourths full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.


MORNING GLORY MUFFINS
4 c. flour
4 tsp. soda
1 tsp. salt
1 c. raisins
1 c. coconut (optional)
6 eggs
4 tsp. vanilla
2 1/4 c. sugar
4 c. grated carrots (fine)
4 tsp. cinnamon
1/2 c. nuts
2 c. grated apples (fine)
2 c. vegetable oil

Mix together. Bake 35 minutes at 350 degrees.
Makes about 3 dozen.