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Morning Glory Muffins, THM E, SF

Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 16 minutes
Servings 18
Author Glenda Groff

Ingredients

  • Dry ingredients:
  • 2 2/3 cups sprouted flour
  • 4 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • Wet Ingredients:
  • 1 1/2 cups sourdough starter unfed or active starter
  • 1/2 cup sugar-free applesauce
  • 1/3 cup THM Gentle Sweet
  • 2 eggs
  • 3 egg whites
  • 4 teaspoons vanilla
  • 1/3 cup non-fat Greek Yogurt
  • Add-Ins:
  • 1 cup grated apple
  • 1 1/2 cups grated carrots
  • 3/4 cup raisins
  • chopped walnuts to sprinkle over the muffin before baking

Instructions

  1. Preheat the oven to 425 degrees F. Mixing the dough: In a bowl whisk together the sprouted flour, cinnamon, baking powder, baking soda and salt. Set aside. Blend together sourdough starter, applesauce, Gentle Sweet, eggs, eggs whites, vanilla, and Greek Yogurt. Fold the wet and dry ingredients together just until combined. Folds in the carrots, apples, and raisins. Baking: Spray a muffin pan with baking spray. Fill each muffin 3/4 full. Sprinkle a few chopped nut pieces over each muffin. Bake for 16-18 minutes or until a toothpick inserted in the center comes our clean. 18 large muffins.