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For a healthy and special treat make these muffins. Especially on a weekend.  These are not too sweet and you get a little extra sweetness from the carrots and the coconut. These freeze well too.

MORNING GLORY MUFFINS
1 ½ CUPS FLOUR
1 TSP BAKING POWDER
1 TSP CINNAMON
½TEASPOON BAKING SODA
¼ SALT
1 EGG
½ CUP PACKED BROWN SUGAR

1/3 CUP PLAIN YOGURT
3 TSPS VEGETABLE OIL
1 CUP GRATED CARROTS
½ CUP GRATED PEELED APPLE
¼ CUP CRANBERRIES
¼ CUP HULLED PUMPKIN SEEDS
¼ CUP SHREDDED COCONUT

For a change substitute other ingredients such as dried apricots.

USE A NON STICK 6 MUFFIN PAN OR GREASE OR LINE 6 MUFFIN CUPS WITH PAPER LINERS. FOR SMALLER MUFFINS USE A 12 PAN.
IN A LARGE BOWL WHISK TOGETHER FLOUR, BAKING SODA, BAKING
POWDER AND SALT.

IN A SEPARATE BOWL WHISK TOGETHER EGG, SUGAR, YOGURT AND OIL UNTIL SMOOTH. POUR OVER DRY INGREDIANTS AND ADD REMAINING INGREDIANTS UNTIL MOISTENED TO FORM A THICK BATTER. SPOON INTO THE MUFFIN CUPS AND BAKE AT 350 F/180 C FOR 25 MINUTES OR UNTIL TOPS ARE FIRM.

LET COOL FOR 5 MINUTES AND THEN TRANFER TO RACK TO COOL COMPLETLY.


Enjoy!

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