Morning Sunshine Muffins
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per Muffin: about | - |
| cal | 361 |
| pro | 7 g |
| total fat | 12 g |
| sat. fat | 1 g |
| carb | 60 g |
| fibre | 5 g |
| chol | 37 mg |
| sodium | 226 mg |
| % RDI: | - |
| calcium | 8 |
| iron | 17 |
| vit A | 44 |
| vit C | 3 |
| folate | 15 |
Make your hosts glad they invited you to visit. Present them these special muffins in a napkin-lined basket. Home economist Jennifer MacKenzie recommends you use very ripe bananas.
Ingredients
- 1-1/2 cups all-purpose flour
- 1-1/2 cups whole wheat flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 2 eggs
- 1 cup packed brown sugar
- 1 cup mashed very ripe bananas
- 2/3 cup plain Yogurt
- 1/3 cup vegetable oil
- 2 cups grated carrots, about 4
- 1 cup chopped dates or raisins
- 1/2 cup chopped toasted pecans
- 12 pecans, halves
Preparation
Grease 12 muffin cups or line with large paper liners; set aside.
In large bowl, whisk together all-purpose and whole wheat flours, baking powder, cinnamon, baking soda, ginger and salt.
In separate bowl, whisk together eggs, sugar, bananas, yogurt and oil; pour over dry ingredients. Sprinkle with carrots, dates and chopped pecans; mix just until dry ingredients are moistened. Spoon into prepared cups until heaping but not spilling over; press pecan half into top of each.
Bake in centre of 375°F (190°C) oven for about 30 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)
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