morning glory muffins

Banana Bread

Morning Glory Muffins

Drescription

These Morning Glory muffins are full of everything you'd expect in the bakery favorite-carrots, apple and raisins, topped with nuts and toasted wheat germ. If raisins aren't your favorite, substitute an equal amount of the dried fruit of your choice.

Ingredients

1 cup whole-wheat flour
1 cup all-purpose flour
¾ cup sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 cups grated carrots, (4 medium)
1 apple, peeled and finely chopped
½ cup raisins
1 large egg
2 large egg whites, or 4 teaspoons dried egg whites (see ingredient note), reconstituted according to package directions
½ cup apple butter
¼ cup neutral oil, such as canola or avocado
1 tablespoon vanilla extract
2 tablespoons finely chopped walnuts, or pecans
2 tablespoons toasted wheat germ

Directions

Preheat oven to 375 degrees F. Coat 18 muffin cups with cooking spray.
Whisk whole-wheat flour, all-purpose flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Stir in carrots, apple and raisins. Whisk egg, egg whites, apple butter, oil and vanilla in a medium bowl.
Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just combined. Spoon the batter into the prepared muffin cups, filling them about three-fourths full. Combine walnuts and wheat germ in a small bowl; sprinkle over the muffin tops.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pans for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

Szechuan Tofu & Green Bean Stir Fry

This spicy vegetarian stir-fry is a great way to use green beans when they're bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. Coating the tofu in cornstarch before you cook it gives it a light crust.