Morning Muffins
- Yield 2 dozen
Start your morning off nutritiously and deliciously with these fruit filled muffins.
Holly Clegg
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole-wheat flour
- 3/4 cup old-fashioned oatmeal
- 1/2 cup light brown sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 1/2 cups shredded carrots
- 1/3 cup golden raisins
- 1/2 cup mashed bananas
- 2 -- eggs
- 1 cup skim milk
- 1 tablespoon lemon juice
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 cup 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.
