June 7, 2010

Morning Glory Muffins

I made Whole Foods recipe for Whole Grain Morning Glory muffins as a quick grab and go breakfast for Oscar.

Ozzie really enjoys helping me in the kitchen so I decided to let him fill the muffin cups with liners but that wasn't enough for my little sous chef. He insisted on filling the liners with batter too. He did pretty good, he only had to cheat a few times. 

1 1/3 cups whole wheat pastry flour
1/2 cup sugar (I substituted agave nectar for sugar)
1/4 cup packed natural brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2/3 cup canola oil (I substituted 1/2 oil with apple sauce)
1 teaspoon vanilla extract
1 Fuji apple, cored, peeled and diced
1/2 cup seedless raisins
1/2 cup grated carrots
1/2 cup walnuts, finely chopped (I left out the walnuts so Ozzie could eat the muffins)
1/4 cup plus 2 tablespoons dried flaked unsweetened coconut, divided
1 - 2 T flax seed (not part of the original recipe but I always add flax seed to my muffins)

Preheat oven to 350°F. In a large bowl, mix together flour, sugar, brown sugar, baking soda, cinnamon, flax seed and salt; break up any brown sugar lumps with your fingers or a wooden spoon.

In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, walnuts and 1/4 cup of the coconut and stir gently until well combined.

Spoon batter into 16 paper-lined muffin tins, filling each about 2/3 full. Top evenly with remaining 4 teaspoons coconut and bake for 25 to 30 minutes, or until cooked through.

Per serving (1 muffin/about 2oz/55g-wt.): 200 calories (110 from fat), 12g total fat, 1.5g saturated fat, 25mg cholesterol, 170mg sodium, 21g total carbohydrate (2g dietary fiber, 14g sugar), 3g protein

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