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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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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 8.0 Fat, 0.2 Vegetables, 0.3 Fruits, 0.2 Meat, 0.1 Milk, 0.4 Other Carbs, 0.9 Starch, 0.0 Lean Meat

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

3.0
3 each eggs 2.0
2 tbsp Oil, sunflower 1.0
1 cup low fat buttermilk 1.0
1 cup whole wheat flour 0.5
0 1/2 cup Cornmeal, yellow, whole grain, fine grind 0.5
0 1/2 cup Oats, rolled, old fashioned 2.0
2 tbsp oat bran 0.25
0 1/4 cup honey 1.0
1 cup grated carrots 0.5
0 1/2 cup dried currants 1.0
1 tbsp fresh ginger root 0.5
0 1/2 cup chopped pecans 1.0
1 tbsp grated orange peel 1.0
1 tsp baking soda 1.0
1 tsp salt 1.0
1 tsp low sodium baking powder 1.0
1 tsp ground allspice 1.0
1 tsp vanilla extract 1.0
1 tbsp sugar 1.0
1 tbsp ground allspice

Directions

Preheat oven to 375 degrees F. Line large-cup muffin tin with muffin papers. Set aside.
In a medium bowl, whisk together the eggs, oil, and buttermilk.
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.
In a separate small bowl, mix together the remaining tablespoon of allspice with the sugar.
Divide the batter evenly among the 12 lined muffin cups, filling each about 2/3 full.
Sprinkle the tops lightly with allspice sugar mixture.
Bake for about 20 minutes until the tops are golden.
Remove to wire rack and cool completely.
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.