Morning Glory Carrot Muffins
| 2 | cups all-purpose flour | 2 | cups light brown sugar |
| 2 | teaspoons baking powder | 1 | teaspoon salt |
| 2 | teaspoons ground cinnamon | 1 | teaspoon ground ginger |
| 1/2 | teaspoon ground cloves | 1/4 | cup canola oil |
| 1/2 | cup applesauce | 1 | egg |
| 1 | egg white | 2 | teaspoons vanilla extract |
| 1/4 | cup finely shredded carrots | 1/2 | cup fresh carrot or orange juice |
| 4 | ounces unsweetened crushed pineapple in its own juice | 3/4 | cup loosely packed unsweetened shredded coconut |
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Preheat oven to 350 degrees. Lightly spray or wipe muffin tins with vegetable oil. Mix the flour, brown sugar, baking powder, salt, cinnamon, ginger, and cloves in a large mixing bowl. Add the oil, applesauce, egg, egg white, vanilla, shredded carrot juice, and crushed pineapple and its juices. Mix well. Stir in coconut. Fill the muffin tins two-thirds full. Bake for 20 to 25 minutes, or until a tooth pick comes out clean. Turn the muffins out onto a wire rack. Once cooled, store in an airtight container. Makes 18 muffins.
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