Katie, Whitney, Emily, Shayla and Ashlee Share their healthy, veggie lovin' recipes. Bon Appetit!
Friday, March 18, 2011
Maple Spice Muffins
Maple Spice Muffins-From Doubly Delicious by Jessica Seinfeld
Nonstick cooking spray
1/4 cup trans-fat-free soft tub margarine spread
1/2 cup pure maple syrup
1 (6 oz) container of low-fat lemon yogurt
1/2 cup nonfat sour cream (I just put plain yogurt in for this)
1 large egg
1 large carrot, washed and grated
1 small apple, grated
1/2 cup raisins
1 cup all purpose flour
1 cup whole wheat pastry flour (I just did 2 cups of whole wheat pastry flour and took out the all purpose. It was still great)
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ground clove
1/4 tsp. salt
preheat oven to 350 degrees. Spray 12-cup muffin tin with cooking spray or line with paper cups. In a large bowl, stir the margarine, maple syrup, yogurt, sour cream, egg, carrot, apple and raisins, breaking up the margarine with a spoon. Sprinkle the 2 types of flour, baking soda, powder, cinnamon, allspice, clove and salt over the margarine mixture. Stir until just combined, but don't overmix-the batter is supposed to be lumpy. Divide the batter among the muffin cups. I can get a full dozen mini muffins and a full dozen full sized muffins out of this batter. The mini muffins bake for about 10 minutes. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 20-25 minutes. Turn muffins out onto a rack to cool. Store in an airtight container at room temperature for up to two days, or wrap individually and freeze for up to 1 month.
Jocelyn can eat all-literally ALL-of the mini muffins in one day (all 24 pounds of her), and I always have to make a double batch because in Cory's words, "They're Addicting!" and I feel good about them because they have a lot of good stuff in them. I get requests for these almost weekly.