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Glorious Morning Muffins

Healthycooking's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  Non fat vanilla yogurt 1 Cup (16 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Egg 1
  Canola oil 2 Tablespoon
  Vanilla 1 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vanilla
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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