14th March 2008

    Morning Glory Muffins

    posted in Cooking Light |


    Lisa’s been getting her bake on (mmm… bacon…) in these last few weeks before work starts again, and today she made these muffins, based off a recipe in Cooking Light. We were out of eggs, so applesauce made an appearance, and raisins and dried cranberries subbed for dried pineapple. My contribution was pulling the coconut out of the pantry.

    Chris says:

    I love all these treats that have been coming out of the kitchen lately.

    Lisa says:

    Pretty good, aren’t they?

    Chris says:

    I’ll say — if these muffins needed a movie title I’d suggest 3:10 to Yumma.

    Lisa says:

    And they’re actually good for you!

    Chris says:

    I’m totally taking credit for the coconut ones though.

    Lisa says:

    You certainly get credit for eating them.

    Chris says:

    Hey! Don’t give me any flak…

    Lisa says:

    That’s flax, actually. Told you they’re good for you!

    Morning Glory Muffins
    ———————
    Cooking spray
    1 cup whole wheat flour (about 4 3/4 ounces)
    1/2 cup all-purpose flour (about 2 1/4 ounces)
    1 cup regular oats
    3/4 cup packed brown sugar
    1 tablespoon wheat bran
    2 teaspoons baking soda
    1/4 teaspoon salt
    1 cup plain fat-free yogurt
    1 cup mashed ripe banana (about 2)
    1/4 cup applesauce
    1/4 cup chopped pitted dates
    3/4 cup chopped walnuts
    1 cup dried cranberries
    1/4 cup golden raisins
    3 tablespoons ground flaxseed (about 2 tablespoons whole)
    sweetened coconut, shredded

    Preheat oven to 350°. Place 18 muffin cups liners in muffin cups; coat liners with cooking spray. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and applesauce; add to flour mixture, stirring just until moist. Add more applesauce if batter seems too dry. Fold in dates, walnuts, cranberries, and raisins. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Sprinkle sweetened coconut over half of the muffins. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

    18 Muffins

    Print This Recipe
    This entry was posted on Friday, March 14th, 2008 at 6:47 pm and is filed under Cooking Light. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 6 responses to “Morning Glory Muffins”

    1. 1
      On March 16th, 2008,Erin said:

      Great recipe and images! I love your playful banter and post cooking/eating commentary.

    2. 2
      On April 21st, 2008,Private Chef said:

      Hi there

      I just came accross your blog thanks to stumbleupon and I am loving the food pics that you have, they are all so bright and full of colour. I started off as a blogger myself a year ago and loved talking to other food bloggers around the world so much that I wanted to find a way of more people sharing photos and meeting other foodies. I used to get annoyed that I would be making so many great recipe videos and food photos and hardly anybody would see them! That is when I came up with http://www.ifoods.tv which is a new site for foodies all around the world to share food photos, recipes and videos as well as meeting other foodies. We are only starting off and are currently a small community but I would love to see you there sharing some of your amazing photos with other foodies! Keep up the good work on the blog and hope to talk soon.

      Cheers!

    3. 3
      On April 26th, 2008,k2 said:

      Just found u thanks to stumbleupon and dammmmmnnnn, those muffins sound awesome! Any ideal about the carb & fiber count? I’m a type 1 diabetic & I need to know that to figure out how much insulin to take for one (or more) of those muffins.
      I plan on visiting often!

      k2

    4. 4
      On April 26th, 2008,Lisa said:

      Hey k2-
      Glad you like the site. :) Below is nutritional information from the original Cooking Light recipe (we made a couple substitutions in our recipe)
      http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634764

      Nutritional Information

      CALORIES 186(21% from fat); FAT 4.4g (sat 0.5g,mono 0.7g,poly 2.8g); PROTEIN 4.2g; CHOLESTEROL 12mg; CALCIUM 42mg; SODIUM 190mg; FIBER 3.4g; IRON 1.2mg; CARBOHYDRATE 35.2g

    5. 5
      On April 27th, 2008,Chris said:

      Clickable link for the recipe above…

    6. 6
      On April 28th, 2008,k2 said:

      lisa & chris –
      thanks SO MUcH for taking the time to post the carb and fiber info.
      e diabetics count carbs now for insulin coverage and we subtract the fiber from the carb count. hence the reason we love fiberliscious foods! So 1 muffing muffins would equal 31.8 grams of total carbs for. if my blood sugar is 110 & my carb count is 31.8, my insulin coverage for super delicious muffing would be 2.1 units.
      can’t wait to try them!
      thanks for answering my questions & feel free to visit my site whenever you’d like. looking forward to trying out more delicious creations from we(heart)food!
      ROcK ON!
      k2

    Leave a Reply


    Page optimized by WP Minify WordPress Plugin