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BREAKFAST & BRUNCH
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 TRIMMED
¹⁄
³
CUP PACKED LIGHT
BROWN SUGAR
2 LARGE EGGS, ROOM
TEMPERATURE
¹⁄
³
CUP GRAPESEED OR
VEGETABLE OIL
½ TEASPOON PURE
VANILLA EXTRACT
¹⁄
³
CUP SHREDDED,
UNSWEETENED COCONUT
2 TABLESPOONS
SUNFLOWER SEEDS
MORNING-GLORY MUFFINS
A delicous yet healthy way to start the day.
Makes 6 muf ns
1. Preheat the oven to 350°F. Lightly coat a six-cup
muf n pan with nonstick cooking spray and set aside.
2. Insert the chopping blade into the work bowl of the
food processor. Add the ours, salt, baking soda,
cinnamon, oats and zest to the work bowl; process for
10 seconds to sift. 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. Cut the carrots to
t the feed tube snugly and shred. Add to the bowl
with the dry ingredients and stir to combine; reserve.
4. Reinsert the chopping blade and add the brown
sugar, eggs, oil and vanilla to the work bowl and
process for 5 seconds, until combined. Add the our/
carrot mixture, and pulse three times to combine.
Scrape down the sides of the bowl and add the
coconut and sun ower seeds. Pulse 3 to 4 more times
to incorporate.
5. Divide the batter among the prepared muf n cups
and bake for 18 to 20 minutes, until a toothpick or
cake tester comes out clean.
Nutritional information per muf n:
Calories 306 (60% from fat)
|
carb. 26g
|
pro. 6g
|
fat 21g
sat. fat 4g
|
chol. 62mg
|
sod. 372mg
|
calc. 27mg
|
ber 3g