Morning Glory Muffins
350 people added this to their Recipe Box
This recipe makes 6 mufins servings
Nutritional Info |
|
|---|---|
| Per muffin: about | - |
| cal | 346 |
| pro | 7 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 54 g |
| fibre | 2 g |
| chol | 32 mg |
| sodium | 285 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 22 |
| vit A | 43 |
| vit C | 2 |
| folate | 34 |
Chock-full of nutritious goodies, such as apple, coconut, cranberries, carrots and pepitas (hulled pumpkin seeds), these muffins make a fabulous start to the day or a delicious wrap-and-go snack.
Ingredients
- 1-1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/2 cup packed brown sugar
- 1/3 cup plain yogurt
- 3 tbsp vegetable oil
- 1 cup grated carrots
- 1/2 cup grated peeled apples
- 1/4 cup dried cranberries or raisins
- 1/4 cup each pepitas and shredded coconut
Preparation
Grease or line 6 muffin cups with paper liners; set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together egg, sugar, yogurt and oil until smooth; pour over dry ingredients. Sprinkle with carrots, apple, cranberries, pepitas and coconut; mix just until dry ingredients are moistened to form very thick batter.
Spoon into prepared muffin cups; bake in 350°F (180°C) toaster oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 1 month.)
In large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together egg, sugar, yogurt and oil until smooth; pour over dry ingredients. Sprinkle with carrots, apple, cranberries, pepitas and coconut; mix just until dry ingredients are moistened to form very thick batter.
Spoon into prepared muffin cups; bake in 350°F (180°C) toaster oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 1 month.)
Source : Canadian Living Magazine: September 2006
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