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.