Better Morning Glory Muffins for 8

Ingredients and Weight:

• 1 cup (120g) whole wheat flour
• 1/2 cup (100g) all-purpose flour
• 1/4 cup (50g) brown sugar
• 2 teaspoons (10g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/4 teaspoon (1.25g) salt
• 1/2 cup (120ml) buttermilk
• 1/2 cup (120ml) unsweetened applesauce
• 1/4 cup (60ml) vegetable oil
• 1 large egg
• 1 cup (150g) shredded carrots
• 1 cup (150g) chopped pecans
• 1/2 cup (75g) raisins

Preparation Time:

15 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, applesauce, vegetable oil, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the carrots, pecans, and raisins.
6. Divide the batter evenly among the prepared muffin cups.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Per muffin:

• Calories: 250
• Fat: 10g
• Carbohydrates: 40g
• Protein: 5g

Dish Characteristics:

• Whole wheat muffins with a sweet and savory flavor
• Moist and tender texture
• Topped with a crunchy pecan streusel
• Perfect for breakfast or a midday snack

User Comments:

• "These muffins are delicious! They're so moist and flavorful, and I love the combination of carrots, pecans, and raisins."
• "I made these for my kids and they loved them! They're a great way to get them to eat their veggies."
• "These are the best morning glory muffins I've ever had. They're perfect for a lazy Sunday brunch."

Special Precautions and Tips:

• If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
• For a vegan version, you can use almond milk or soy milk instead of buttermilk and vegetable oil instead of butter.