Thursday, February 8, 2007

Veggie Breakfast Muffins

I am on a dedicated search for a healthful breakfast muffin that is liked by all members of my family. This one is an extreme adaptation of Morning Glory Muffins.

makes: 20 muffins
30 min prep, 20 min bake

2 cups whole wheat flour
1/2 cup brown sugar
2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 1/2 cups carrots, shredded
1/2 cup cranberries, frozen or fresh (substitute: raisins)
1 1/2 cups applesauce, unsweetened
2 eggs, beaten
1 1/2 cups sweet potatoes, mashed (substitute: banana)
2 tsp vanilla

1. Preheat oven to 350 degrees F. Grease or line 20 muffin cups (or two 8"-cake pans).
2. In a small bowl stir together all the dry ingredients.
3. Mix together all the wet ingredients in a large bowl.
4. Add dry ingredients to wet, stirring just until moistened.
5. Scoop batter into prepared cups or pans.
6. Bake 20 minutes (or 30+ min if using cake pans), until tester pin comes out clean.

Try this: Use a spaghetti noodle as a tester pin. Always available, nothing to wash.

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