Tuesday, January 17, 2012

Morning Glory Muffins

Looking for a new morning muffin that's filled with all sorts of good things? Try these Morning Glory muffins from the Cooking Light cookbook. I modified the recipe a bit to fit with my ingredients - feel free to do the same with various dried fruits and nuts.

Morning Glory Muffins
4.75 oz. whole-wheat flour (about 1 cup)
2.25 oz. AP flour (about 1/2 cup)
1 cup regular oats
3/4 cup packed brown sugar
1 tbs wheat germ
2 tsp baking soda
1/4 tsp salt
1 cup nonfat plain yogurt (I used Greek yogurt)
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped, pitted dates
3/4 cup chopped walnuts
1/2 cup raisins
3 tbs ground flaxseed

1. Preheat oven to 350 degrees.

2. Prepare 18 muffin tins (use liners or spray with cooking spray or lightly oil).

3. Put the flours into a bowl. Add the next five ingredients and whisk. Make a well in the center.

4. In a separate bowl, combine yogurt, banana and egg; add to flour mixture and mix until just moist. Fold in dates, walnuts, raisins and flaxseed. Spoon into prepared muffin cups.

5. Bake for 20 minutes. Cool on a wire rack.

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