morning glory muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 191.2
- Total Fat: 3.1 g
- Cholesterol: 18.9 mg
- Sodium: 166.9 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 2.8 g
- Protein: 5.3 g
View full nutritional breakdown of morning glory muffins calories by ingredient
Introduction
adapted from Cooking Light, July 2007. The original recipe can be found at this URL:http://find.myrecipes.com/reci
pes/recipefinder.dyn?action=displayRec
ipe&recipe_id=1634764 adapted from Cooking Light, July 2007. The original recipe can be found at this URL:
http://find.myrecipes.com/reci
pes/recipefinder.dyn?action=displayRec
ipe&recipe_id=1634764
Number of Servings: 24
Ingredients
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* Flour, white, 1 cup
* Flour, whole grain, 2 cup
* Oats, 1 cup
* Brown Sugar, 1.5 cup, packed
* Baking Powder, 2 tsp
* Salt, 1 tsp
* Yogurt, plain, low fat, 2 cup (8 fl oz)
* Banana, fresh, 3 medium (7" to 7-7/8" long)
* Egg, fresh, 2 large
* Raisins, 0.5 cup, packed
* Walnuts, 0.5 cup, chopped
* Carrots, raw, 1 cup, grated
Directions
Preheat oven to 350°.
Place 24 muffin cups liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Mash the bananas, then combine with yogurt and egg; add to flour mixture, stirring just until moist. Fold in raisins, walnuts, and grated carrot. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user DRB5788.
Place 24 muffin cups liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Mash the bananas, then combine with yogurt and egg; add to flour mixture, stirring just until moist. Fold in raisins, walnuts, and grated carrot. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user DRB5788.
Member Ratings For This Recipe
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