Morning Glory Muffins
By: Club House Kitchens
Made With:
Brimming with the goodness of carrots, pineapple, raisins and sunflower seeds, these moist and tender muffins are a nutritious portable snack or pack-and-go breakfast.
Brimming with the goodness of carrots, pineapple, raisins and sunflower seeds, these moist and tender muffins are a nutritious portable snack or pack-and-go breakfast.
Key products
Instructions
Instructions
- Preheat oven to 375°F (190°C).
- Grease or line 12 muffin cups with paper liners. In bowl, whisk together flour, baking soda, Pumpkin Pie spice and salt.
- In large bowl, whisk eggs, sugar, oil, juice and vanilla until smooth; stir in carrots, pineapple and raisins. Stir in dry mix just until combined. In small bowl, combine sunflower seeds and pepitas; stir all but 2 tbsp (30 mL) into batter.
- Spoon batter in prepared muffin cups; sprinkle tops with remaining seeds. Bake 23 to 25 minutes or until tops are firm and cake tester inserted in centre comes out clean. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely.
