day 27 - morning glory muffins

If you can't tell, I've had my limits of sweets.  So this morning when I thought about making something, I figured muffins had to be better than dessert!  I found this recipe when going through some January/February light issues of Everyday Food.  This muffin is a contrast between oatmeal muffins and carrot cake.  It is full of healthy ingredients and not many fattening things.  It is full of flavor and approved by husband and kids.  It is a winner!

I started by shredding carrots and mashing bananas.  The recipe called for raisins, but craisins were all I had, so those went in.  I added 1/3 cup skim milk, 3 T oil, 1 egg & 1 tsp of vanilla.  That was it for the moist ingredients.  In a large bowl I whisked together flour, brown sugar, baking soda, baking powder, nutmeg, cinnamon, oats & salt.  Add the wet to the dry and stir to combine.  These were baked at 400*F for about 25 minutes.  Out came 12 warm muffins that tasted even better with a little bit of butter.

What a great way to start our morning.  Enjoy!

Morning Glory Muffins (Everyday Food Jan 2010)
1 1/4 c flour
1/2 c brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp salt
1 c old fashioned rolled oats
1/2 c craisins
3 Tbsp oil
1 lg egg
1/3 c skim milk
4 medium carrots, shredded
1 medium banana, mashed

Preheat oven to 400*F. Line a 12 cup muffin pan with liners. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, cinnamon, and salt until there are no lumps. Stir in oats and craisins.  Add oil, egg, milk, carrots, and banana, stir until blended.

Fill each muffin cup with 1/4 cup of batter. Bake until a toothpick inserted in center of muffin comes out clean, 23-25 minutes.
per muffin: 186 cal; 4.7 g fat; 3.6 g protein; 33.9g carbs; 2.2g fiber