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   MSGID: 35369.fidonet_cooking@1:105/500 2dc2f2a4   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   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   
   --- SBBSecho 3.23-Win32   
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