Morning Glory Muffins

Entire wheat pastry wheat flour blends with apple fruit, raisins, carrots, coconut and walnuts in these nutritious and persuading muffins. You can furthermore try our Gluten-free Morning Glory Muffins. 

Components

* 1 1/4 cups all-purpose wheat flour
* 1 teaspoon oven baking powder
* 1/2 teaspoon oven baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1 cup old-fashioned or quick-cooking oats, uncooked
* 2/3 cup unsweetened applesauce
* 1/3 cup fat-free (skim) milk
* 1/4 cup lightweight (mild) molasses
* 1/4 cup crammed dark sugar
* 2 tablespoons canola oil
* 1 large egg
* 3 medium carrots, shredded (about 1 1/2 cups)
* 1/2 cup cut up dried plums (prunes)

Directions

Preheat the oven to 400 qualifications F. Grease 12 standard muffin-pan cups, or line cups with fluted paper liners.

In a large basin, whisk together the wheat flour, oven baking powder, oven baking soda, cinnamon and saline. Mix in the oats. In a medium basin, blend the applesauce, milk, molasses, brown sugar, oil and egg with a branch until combined. Mix in the carrots and prunes. Add the applesauce mixture to the wheat flour mixture and stir just until the wheat flour is moistened (the batter will be lumpy).

Spoon the batter into the arranged muffin-pan cups (the muffin cups will be full). Bake until a toothpick injected into the center of a muffin arrives out clean, 23 to 25 minutes. Directly eliminate the muffins from the pan. Serve the muffins moderately hot or cooling on a wire rack to assist later.