Glorious Morning Muffins
|All purpose flour||1 Cup (16 tbs)|
|Whole-wheat pastry flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Non fat vanilla yogurt||1 Cup (16 tbs)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Canola oil||2 Tablespoon|
|Finely shredded carrots||1⁄4 Cup (4 tbs)|
|Drained crushed pineapple||1⁄2 Cup (8 tbs)|
|Currants/Raisins||1⁄3 Cup (5.33 tbs)|
|Chopped toasted walnuts||1⁄4 Cup (4 tbs)|
Preheat the oven to 400°F.
Coat a 12-cup muffin pan with no-stick spray.
In a large bowl, mix the all-purpose flour, pastry flour, baking powder, cinnamon, baking soda, and salt.
In a medium bowl, mix the yogurt, brown sugar, egg, oil, and vanilla.
Pour over the flour mixture and stir until just moistened.
Add the carrots, pineapple, currants or raisins, and walnuts; stir just until evenly distributed.
Divide the batter evenly among the muffin cups, filling them about two-thirds full.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool on a wire rack for 5 minutes, then remove the muffins from the pan.