Morning Muffins
Holly Clegg
- Yield: 2 dozen
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.
- In large bowl, mix flours, oatmeal, brown sugar, baking soda, baking powder, cinnamon and ginger. Stir in carrots, raisins and banana.
- In separate bowl, whisk together eggs, milk, lemon juice, oil and vanilla. Add liquids to dry ingredients, stir until moistened. Stir in walnuts. Pour batter into paper lined tins, filling 1/2 to 3/4 full. Bake 20 minutes, or until golden brown.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.
Nutritional Info *per serving
- Calories 125
- Fat 5g
- Saturated Fat 1g
- Cholesterol 18mg
- Sodium 138mg
- Carbohydrate 19g
- Fiber 1g
- Sugars 7g
- Protein 3g
