Pumpkin Butter Morning Glory Muffins (My Recipe)
Ingredients: Makes 16 regular sized muffins or 8 jumbo muffins
1 cup brown sugar, packed
2 egg whites
1/2 cup pumpkin butter (Edit: Yes, apple butter would work!)
1/4 cup olive oil
1/2 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons toasted wheat germ
1 tablespoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 large apple, peeled, cored and diced
1 cup raisins or currants
1/4 cup chopped walnuts
Preheat oven to 375 degrees F and lightly spray your muffin tin with nonstick cooking spray like PAM.
In a medium bowl, combine the eggs, egg whites, olive oil, pumpkin butter, vanilla and brown sugar. Make sure the brown sugar is thoroughly incorporated.
In a large bowl combine the all-purpose flour, whole wheat flour, wheat germ, cinnamon, nutmeg, baking powder, baking soda and salt. Now stir in the grated carrots, raisins, walnuts and chopped apple pieces. Add the pumpkin butter mixture and stir until the batter is just combined. Don’t over-stir the batter.
Spoon batter into muffin tins, filling each cup about 3/4 full. Bake for 15-20 minutes for regular sized muffins (cupcake sized) and for 25-30 minutes for jumbo muffins. The muffins are done when golden in color and when they spring back when lightly pressed.
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