Morning Muffins
- Yield: 2
Ingredients
- 1 1/2cups all-purpose flour
- 1/2cup whole-wheat flour
- 3/4cup old-fashioned oatmeal
- 1/2cup light brown sugar
- 2teaspoons baking soda
- 1teaspoon baking powder
- 2teaspoons ground cinnamon
- 1teaspoon ground ginger
- 1 1/2cups shredded carrots
- 1/3cup golden raisins
- 1/2cup mashed bananas
- 2 eggs
- 1cup skim milk
- 1tablespoon lemon juice
- 1/4cup canola oil
- 1teaspoon vanilla extract
- 1/2cup chopped walnuts
Instructions
- Preheat oven 350F.
- Combine flours, oatmeal, brown sugar, baking soda, baking powder, cinnamon and ginger. Add in carrots, raisins and banana.
- Whisk together eggs, milk, lemon juice, oil and vanilla.
- Stir liquids into dry ingredients until moistened. Add walnuts.
- Pour batter into paper lined tins, making sure to not overfill. Bake 20 minutes, or until golden brown.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific.
Nutritional Info *per serving
- Calories 125
- Fat 5g
- Saturated Fat 1g
- Cholesterol 18mg
- Sodium 138mg
- Carbohydrate 19g
- Fiber 1g
- Sugars 7g
- Protein 3g