I made muffins today that are quite tasty, if I may say so myself (and I will). And the even better part is that they’re pretty good for you too (minus the assumed slathering of butter of course). I found the recipe in the Food Everyday magazine that I started getting and adapted it a bit to fit our tastes. You should give it a go–they are quite divine and I don’t feel guilty about giving them to Ada in ones, twos or threes–should her stomach be so ravenous.
“Healthy Morning Muffins”
1 1/2 c. all purpose
1 c. packed brown sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground nutmeg
1 tsp. gound ginger
1 tsp. Kosher salt
2 c. old-fashioned rolled oats
1 c. raisins (I used cut up prunes because I ran out of raisins
1/2 c. walnuts, chopped; just because I love nuts.
6 Tbsp. extra-virgin olive oil (applesauce works just as well though)
2 large eggs (you can substitute 1 med. banana for each egg if you don’t want them/run out)
2/3 c. skim milk
8 medium carrots, shredded
2 medium ripe bananas, mashed
1.) Preheat oven to 400 degrees F. Coat muffin pans with cooking spray/put in liners. In large bowl, whisk together flour, brown sugar, soda, powder, nutmeg, ginger, and salt til there are no lumps. Stir in oats, raisins and nuts. Add oil/applesauce, eggs, milk, carrots, and banana, and stir til blended.
2.) Fill each muffin cup with 1/4 c. batter (I filled mine more because they don’t rise too ridiculously–I think all the extra stuff weighs them down considerably). Bake until a toothpick inserted in center of a muffin comes out clean, 23-25 minutes (although I cooked mine for 22 and they were done–I think my oven runs a bit hot though).
To store, keep in an airtight container, up to 3 days.