morning glory muffins in a basket next to a carton of Bob Evans Liquid Egg Whites

Morning Glory Muffins

These aren't your ordinary muffins – they're packed with nutrient-rich veggies and fruit. Whether you're expecting a house full of people or bringing a dish to share, these wholesome muffins are a great option.

Prep Time:

20 min

Cook Time:

25 min

Servings:

12

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Ingredients

  • 2 Cups all purpose flour
  • 1 Cup brown sugar packed
  • 2 Teaspoons ground cinnamon
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 2 Cups carrot shredded
  • 1 Granny Smith apple shredded
  • 3/4 Cup golden raisins
  • 3/4 Cup pecans chopped
  • 2/3 Cup vegetable oil
  • 1/2 Cup Bob Evans 100% Liquid Egg Whites – 32 Ounces
  • 1/4 Cup orange juice
  • 1 Teaspoon vanilla extract

Shred carrot and apple on the large holes of a box grater.

Instructions

  1. Preheat oven to 375°F.
  2. Stir together flour, brown sugar, cinnamon, baking soda, and salt in a large bowl. Add carrot, apple, raisins, and pecans, stirring to blend.
  3. Whisk together oil, liquid egg white, orange juice, and vanilla in a small bowl. Add to flour mixture, stirring until blended.
  4. Spoon batter into a lightly greased 12- cup muffin pan (muffin cups will be filled to the top). Bake 25 to 28 minutes or until a wooden pick inserted in center comes out clean.
  5. Let cool in pans 5 minutes. Remove from pans and let cool on a wire rack.
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