Hearty, Versatile Muffins
This week’s recipe for rich, moist muffins will help you satisfy your
craving for a sweet treat while providing a nutritious foundation to
start your day. The recipe calls for oats, which are a rich source of
dietary fiber and provide the muffins’ hearty texture. While usually
eaten at breakfast, these muffins are wonderful any time of day. They
are perfect for snacking and make a nice addition to the dinner table
in lieu of traditional dinner rolls.
Oatmeal-Carrot Muffins
Canola oil spray
1 cup all-purpose flour
1 cup whole-wheat flour
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup canola oil
1/2 cup applesauce
2 eggs plus 1 egg white, lightly beaten
1 tsp. vanilla extract
1/2 cup uncooked rolled oats
1/4 cup unsweetened, dried coconut flakes
1/2 cup raisins
2 cups shredded carrots
1 (8 oz.) can crushed pineapple, drained
Preheat oven to 350 degrees and lightly spray muffin tin with canola oil spray.
Mix
all-purpose flour, whole-wheat flour, baking powder, baking soda, salt
and cinnamon in a large bowl. Make a well in the center of the mixture
and add white sugar, brown sugar, canola oil, applesauce, beaten eggs
and vanilla. Mix until evenly moist.
Fold in oats,
coconut, raisins, carrots and pineapple. Fill each muffin cup about 2/3
full with muffin batter. Bake 25 minutes or until a knife inserted in
the center of a muffin comes out clean.
Makes 15 muffins.
Per serving: 190 calories, 6 g total fat (1.5 g saturated fat), 34 g carbohydrate,
4 g protein, 2 g dietary fiber, 270 mg sodium.
From AICR.org
