Morning Glory Muffins
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.
Servings: 6 muffins
Ingredients:
| Nutritional Info | |
| Per muffin: about | - |
| cal | 346 |
| pro | 7 g |
| total fat | 12 g |
| sat. fat 54 | 3 g |
| fibre | 2 g |
| chol | 32 mg |
| sodium | 285 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 22% |
| vit A | 43% |
| vit C | 2% |
| folate | 34% |
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1-1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) each baking powder and cinnamon
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 egg
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) plain yogurt
3 tbsp (50 mL) vegetable oil
1 cup (250 mL) grated carrots
1/2 cup (125 mL) grated peeled apple
1/4 cup (50 mL) dried cranberries or raisins
1/4 cup (50 mL) each pepitas and shredded sweetened 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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