Thursday, April 26, 2012

Sunrise Muffins

I am always on the lookout for healthy recipes, and this one has become a family favorite. Frances (my toddler) loves these muffins, which makes me happy because they contain both fruits and vegetables. My recipe is derived from a Martha Stewart recipe , with a few personal tweaks. Eating a hearty Sunrise muffin for breakfast is a great, low fat, vitamin-packed way to start your day.

Sunrise Muffins
1 1/4 cup all purpose flour
1/2 cup packed brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp course salt
1/2 tsp nutmeg
1 tsp cinnamon
1 cup old fashioned oats
1 large egg
1/3 cup unsweetened applesauce
1/3 cup milk
3 tbs olive oil
3 medium carrots shredded (can substitute zucchini)
2 medium bananas mashed
1/2 cup raisins (use any dried fruit - cherries, pomegranates)
1/2 cup unsweetened coconut

Preheat the oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix flour, brown sugar, baking soda, baking powder, salt, nutmeg and cinnamon, until there are no lumps.

Stir in remaining ingredients one a time and mix until blended.  Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of muffin comes out clean ( about 23-25 minutes)

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