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Yukon Morning Glory Muffins
Source: The following recipe from Enduring Harvests, copyright © 1995 by E. Barrie Kavash, was contributed by Marilyn Helton.

Moist and crunchy muffins with nuts, carrots, and currants.

Rating:
Prep Time: 8 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 198.5
Total Carbs 28.8 g
Dietary Fiber 4.1 g
Sugars 12.6 g
Total Fat 8.0 g
Saturated Fat 1.1 g
Unsaturated Fat 2.9 g
Potassium 192.8 mg
Protein 5.5 g
Sodium 347.2 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1/2 Fruits , 1/2 Meat , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

3 each  eggs
2 tbsp  Oil, sunflower
1 cup  low fat buttermilk
1 cup  whole wheat flour
0 1/2 cup  Cornmeal, yellow, whole grain, fine grind
0 1/2 cup  Oats, rolled, old fashioned
2 tbsp  oat bran
0 1/4 cup  honey
1 cup  grated carrots
0 1/2 cup  dried currants
1 tbsp  fresh ginger root
0 1/2 cup  chopped pecans
1 tbsp  grated orange peel
1 tsp  baking soda
1 tsp  salt
1 tsp  low sodium baking powder
1 tsp  ground allspice
1 tsp  vanilla extract
1 tbsp  sugar
1 tbsp  ground allspice
Directions
  1. Preheat oven to 375 degrees F. Line large-cup muffin tin with muffin papers. Set aside.
  2. In a medium bowl, whisk together the eggs, oil, and buttermilk.
  3. Add in flour, cornmeal, oats, bran, warm honey, carrots, currants, ginger, pecans, orange zest, baking soda, salt, 1 teaspoon allspice, baking powder, and vanilla. Stir until just combined, do not overwork the batter.
  4. In a separate small bowl, mix together the remaining tablespoon of allspice with the sugar.
  5. Divide the batter evenly among the 12 lined muffin cups, filling each about 2/3 full.
  6. Sprinkle the tops lightly with allspice sugar mixture.
  7. Bake for about 20 minutes until the tops are golden.
  8. Remove to wire rack and cool completely.
  9. Turn muffins out and serve, or wrap each muffin individually to save for trail snacks or to enjoy the next day with hot tea or strong coffee at sunrise.

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