Morning Muffins

Name: Morning Muffins Recipe
Yield: 12
Ingredients: Good Morning Muffins; The raisins in this recipe offer up valuable potassium which helps control blood pressure while the; walnuts add crunch and heart-healthy monounsaturated fat Dr. Agatston says.; SERVINGS: 12; 1/3 c sugar; 2 lg eggs; 1⁄4 c vegetable oil; 1 lg carrot grated; 1 sm granny smith apple unpeeled grated; 1⁄2 c golden raisins; 1⁄2 c pitted prunes finely chopped; 1/3 c walnuts chopped; 1⁄2 c unbleached all-purpose flour; 1⁄2 c whole wheat flour; 1⁄4 c quick-cooking oats; 11⁄2 tsp baking soda; 1⁄2 tsp ground cinnamon; 1⁄4 tsp ground nutmeg; 1⁄4 tsp salt; 1. PREHEAT oven to 350�F. Line a 12-cup muffin pan with paper liners or coat with cooking spray.; 2. COMBINE the sugar eggs oil carrot apple raisins prunes and walnuts in a medium bowl.; 3. WHISK together the all-purpose flour whole wheat flour oats baking soda cinnamon nutmeg and; salt in a large bowl.; 4. STIR in the carrot mixture just until blended. Divide the batter among the muffin cups.; 5. BAKE for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool; for 5 minutes in the pan on a rack before removing.; NUTRITION (per serving) 187 cal 3 g pro 27 g carb 3 g fiber 7.6 g fat 1.1 g sat fat 227 mg sodium

Number of Servings: 12

Ingredients

Good Morning MuffinsThe raisins in this recipe offer up valuable potassium, which helps control blood pressure, while the walnuts add crunch and heart-healthy monounsaturated fat, Dr. Agatston says. SERVINGS: 121/3 c sugar2 lg eggs1⁄4 c vegetable oil1 lg carrot, grated1 sm granny smith apple, unpeeled, grated1⁄2 c golden raisins1⁄2 c pitted prunes, finely chopped1/3 c walnuts, chopped1⁄2 c unbleached all-purpose flour1⁄2 c whole wheat flour1⁄4 c quick-cooking oats11⁄2 tsp baking soda1⁄2 tsp ground cinnamon1⁄4 tsp ground nutmeg1⁄4 tsp salt1. PREHEAT oven to 350�F. Line a 12-cup muffin pan with paper liners or coat with cooking spray. 2. COMBINE the sugar, eggs, oil, carrot, apple, raisins, prunes, and walnuts in a medium bowl. 3. WHISK together the all-purpose flour, whole wheat flour, oats, baking soda, cinnamon, nutmeg, and salt in a large bowl. 4. STIR in the carrot mixture just until blended. Divide the batter among the muffin cups. 5. BAKE for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool for 5 minutes in the pan on a rack before removing.NUTRITION (per serving) 187 cal, 3 g pro, 27 g carb, 3 g fiber, 7.6 g fat, 1.1 g sat fat, 227 mg sodium

Directions

Serving Size:�12 servings

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 194.1
Total Fat: 7.9 g
Cholesterol: 40.8 mg
Sodium: 181.6 mg
Total Carbs: 28.9 g
Dietary Fiber: 2.9 g
Protein: 3.7 g

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