Morning Sunshine Muffins By The Canadian Living Test Kitchen

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.

Servings: 12

Ingredients:

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%

1-1/2 cups (375 mL) each all-purpose and whole wheat flours
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) salt
2 eggs
1 cup (250 mL) packed brown sugar
1 cup (250 mL) mashed very ripe bananas
2/3 cup (150 mL) plain yogurt
1/3 cup (75 mL) vegetable oil
2 cups (500 mL) grated carrots (about 4)
1 cup (250 mL) chopped dates or raisins
1/2 cup (125 mL) chopped toasted pecans
12 pecan 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.)