Healthy family recipe: Harvest muffins
Send your kids off to school with this tasty fiber filled breakfast muffin. It's packed with 3 different forms of apples plus carrots for added moisture and sweetness.
It is the season of the harvest which means there are so many nutritious foods available locally. Send your kids off to school with this tasty fiber filled breakfast muffin. This muffin is packed with 3 different forms of apples plus carrots for added moisture and sweetness. Pair it with a tablespoon of nut butter and a cup of skim milk for an energy packed meal.
Harvest Muffins
Ingredients:
1 ½ cups whole wheat flour
1/3 cup lightly packed brown sugar
1 cup old fashioned rolled oats
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
2 tbsp. cinnamon
1 tsp. ground ginger
¼ tsp. ground nutmeg
1 cup grated apples (skin on) (wash apples before grating or chopping)
½ cup peeled chopped apples
½ cup peeled grated carrots
¼ cup nonfat plain yogurt
½ cup unsweetened applesauce
1 tbsp. vanilla extract
4 tbsp. low fat milk
2 egg whites
Directions:
1. Preheat the oven to 375 degrees F.
2. In a large bowl, mix together the dry ingredients: whole wheat flour, brown sugar, oats, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
3. In a separate bowl combine grated and chopped apples, carrots, yogurt, applesauce, vanilla extract, milk and the egg whites.
4. Add the wet ingredients into the dry and mix just to combine
5. Divide the batter among 12 muffins cups. Bake for 15-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Cool on a wire rack.
Makes 12 muffins - Serving size: 1 muffin
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