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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Whole Wheat Morning Glory Muffins
 Categories: Muffins
      Yield: 12 Muffins
 
  2 1/4 c  Whole wheat flour (270 g)
      1 ts Baking powder (5 g)
    1/2 ts Baking soda (5 g)
    1/2 ts Salt (3 g)
      2 ts Ground cinnamon (6 g)
    1/2 ts Ground ginger (1.5 g)
    1/2 ts Ground nutmeg (1.5 g)
    3/4 c  Light brown sugar (150 g)
      2 tb Ground flaxseed (14 g)
    1/2 c  Shredded unsweetened
           -coconut (40 g)
    1/3 c  Unsweetened applesauce
           - (80 g)
    1/3 c  Coconut oil or neutral oil
           - (80 ml); melted
      1 ts Vanilla extract (5 ml)
    3/4 c  Unsweetened plant milk
           - (180 ml)
  1 1/2 c  Carrots (2 md); grated
      1    Apple (100 g);
           - peeled & grated
    3/4 c  Crushed pineapple (170 g);
           - well drained
    1/2 c  Raisins, chopped dates, or
           - cranberries (80 g)
    1/2 c  Walnuts or pecans (60 g);
           - chopped
      2 tb Pumpkin seeds (20 g);
           - for topping
 
  Preparation time: 20 minutes
  Cooking time: 25 minutes
  
  With cozy spices, carrots, pineapple, and apple, along with a nutty
  crunch, these vegan morning glory muffins are super moist and so
  delish!
  
  Preheat the oven to 350?F (175?C). Line a 12-cup muffin tin with
  paper liners or lightly grease with oil.
  
  In a large bowl, whisk together whole wheat flour, baking powder,
  baking soda, salt, cinnamon, ginger, nutmeg, shredded coconut, and
  ground flaxseed.
  
  In a separate medium bowl, whisk together brown sugar, applesauce,
  melted oil, vanilla, and almond milk until smooth.
  
  Pour the wet mixture into the dry ingredients and stir gently until
  just combined--do not overmix. The batter will be thick.
  
  Gently fold in grated carrots, grated apple, crushed pineapple,
  raisins, and chopped nuts until evenly distributed.
  
  Divide the batter evenly among the muffin cups, filling them to the
  tops. Don't worry--the batter doesn't rise much. Sprinkle pumpkin
  seeds on top if using.
  
  Bake for 25 to 28 minutes, or until a toothpick inserted into the
  center comes out clean.
  
  Allow the muffins to cool in the pan for 5 minutes, then transfer
  them to a wire rack to cool completely.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
MMMMM
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