Morning Glory Muffins

From the Silk test kitchen

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Servings
18
Total Time
1 hr

Morning Glory Muffins
Ingredients
  • 1 cup (250 ml) all-purpose flour
  • 1 cup (250 ml) whole-wheat flour
  • 1/2 cup (125 ml) brown sugar
  • 1/4 cup (60 ml) granulated sugar
  • 2 tsp (10 ml) baking soda
  • 2 tsp (10 ml) ground cinnamon
  • 1/4 tsp (1 ml) salt
  • 3/4 cup (175 ml) Silk soy, almond or coconut beverage, any flavour except chocolate
  • 1/2 cup (125 ml) vegetable or canola oil
  • 1/2 cup (125 ml) unsweetened applesauce
  • 2 tsp (10 ml) vanilla extract
  • 1 Granny Smith apple, peeled and chopped
  • 1/2 cup (125 ml) shredded coconut
  • 1/2 cup (125 ml) raisins
  • 1 cup (250 ml) grated carrots
  • 1/2 cup (125 ml) chopped pecans   

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Preparation
  • Preheat oven to 180°C (350°F).
  • Line a muffin tin with paper liners.
  • In a medium bowl, whisk together flours, sugars, baking soda, cinnamon and salt.
  • In a large bowl, whisk together Silk, oil, applesauce and vanilla.
  • Stir in the apple, coconut, raisins and carrots. Add flour mixture and stir just until moistened—there will be a few lumps.
  • Spoon the batter into muffin cups, filling each cup about 3/4 full.
  • Sprinkle with chopped pecans and bake until tops spring back, about 30-35 minutes.
  • Store, tightly covered, at room temperature for 3-5 days, or freeze.