Good Mornin’…

Breakfast Muffins

Makes 18 servings

Prep: 15 minutes
Cook: 20 minutes

Shopping List:

  • 190 gr or 1½ cups all-purpose flour
  • 60 gr or ½ cup whole wheat flour
  • 250 gr or 1¼ cups white sugar
  • 7 gr or 1 tablespoon ground cinnamon
  • 9 gr or 2 teaspoons baking powder
  • 2 gr or ½ teaspoon baking soda
  • 3 gr or ½ teaspoon salt
  • 220 gr or 2 cups grated carrots
  • 1 apple – peeled, cored, and chopped
  • 145 gr or 1 cup raisins
  • 1 egg
  • 2 egg whites
  • 140 gr or ½ cup unsweetened applesauce
  • 60 ml or ¼ cup vegetable oil
  • 15 ml or 1 tablespoon vanilla extract
  • 15 gr or 2 tablespoons chopped walnuts
  • 15 gr or 2 tablespoons toasted wheat germ

TO MAKE:

  1. Preheat oven to 190°C or 375°F. Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
  2. In a medium bowl, whisk together eggs, egg whites, unsweetened applesauce, oil and vanilla.
  3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt.
  4. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened.
  5. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
  6. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
  7. Bake at 190°C or 375°F for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Note 1: You can exchange the unsweetened applesauce with apple butter when you want a richer taste.
Note 2: Freeze the leftovers, if there are any… 😉

ENJOY !

Amount Per Serving
Calories: 194
Total Fat: 4.2 [g]
Cholesterol: 12 [mg]
Sodium: 175 [mg]
Total Carbs: 37.3 [g]
Dietary Fiber: 2 [g]
Protein: 3.1 [g]

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