You are here: Home » Recipes » Morning Glory Carrot and Apple Muffins Morning Glory Carrot and Apple Muffins Recipe by Favorite Recipes Press Yield 16 servings A delicious and healthy breakfast or snack idea. PrintEmail Ingredients 2 1/4 cups flour1 1/4 cups sugar1 tablespoon cinnamon2 teaspoons baking soda1/8 teaspoon salt2 cups grated carrots1 apple, shredded1/2 cup raisins1 (8-ounce) can juice-pack crushed pineapple, drained1/2 cup egg substitute1 egg white1/3 cup applesauce1/4 cup low-fat buttermilk1/4 cup canola oil1 teaspoon ground cloves1 teaspoon vanilla extract Instructions Grease 16 muffin cups or line muffin cups with paper liners. Sift the flour, sugar, cinnamon, baking soda and salt into a bowl and mix well. Stir in carrots, apple, raisins and pineapple. Whisk the egg substitute, egg white, applesauce, buttermilk, canola oil, cloves and vanilla in a bowl. Add to the flour mixture, stirring just until moistened. Fill the prepared muffin cups 3/4 full. Bake at 350F for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool the muffins in the pans for 10 minutes. Invert onto a wire rack to cool completely. Store in an airtight container. Recipe reprinted with permission from Saint Thomas Hospital’s A Taste of the Good Life (Nashville, Tn., 1996).