Pumpkin morning glory muffins

Morning Glory muffins

Adapted from Ellie Krieger's Pumpkin Muffin recipe

Food Network.com

Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs

1/2 cup shredded carrots
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat plain yogurt
1/4 cup walnuts

1/4 cup dried cranberries

Directions
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.


In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin, carrots and vanilla. Whisk in the flour mixture in 2 batches, alternating with plain yogurt. Whisk just until combined.

Lightly fold in walnuts and dried cranberries. Pour the batter into the prepared muffin pan. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.


Let cool on a wire rack for 15 minutes. Remove from pan and then cool completely on the rack.