It’s a long winter, so give yourself a health boost by planning home-cooked meals that are both nutritious and filling. This recipe (and photo) from Foodland Ontario, foodlandontario.ca, will hit the spot.
Apples and carrots keep these tasty muffins moist. Peeling the apples is not necessary.
Preparation Time: 20 minutes
Baking Time: 25 minutes
Makes 12 muffins
Topping:
2 tsp (10 mL) granulated sugar
1/4 tsp (1 mL) ground cinnamon
Batter:
1-3/4 cups (425 mL) all-purpose flour
2-1/2 tsp (12 mL) ground cinnamon
2 tsp (10 mL) baking powder
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) each ground ginger and nutmeg
1/4 tsp (1 mL) baking soda
2 Ontario eggs
3/4 cup (175 mL) packed brown sugar
1/2 cup (125 mL) Ontario 2% milk
1/3 cup (75 mL) vegetable oil
1-1/2 tsp (7 mL) vanilla
2 cups (500 mL) finely shredded Ontario carrots
1-1/2 cups (375 mL) diced unpeeled Ontario apples
1/2 cup (125 mL) chopped pecans
Topping: In small bowl, stir together granulated sugar and cinnamon; set aside.
Batter: In large bowl, combine flour, cinnamon, baking powder, salt, ginger, nutmeg and baking soda. In another large bowl, whisk together eggs, brown sugar, milk, oil and vanilla. Stir in carrots, apples and pecans. Stir liquid ingredients into dry ingredients just until combined.
Spoon batter into paper-lined muffin cups; sprinkle with topping. Bake in 400°F (200°C) oven for 23 to 25 minutes or until toothpick inserted in centre comes out clean.
Nutritional Information:
1 muffin
PROTEIN: 4 grams
FAT: 11 grams
CARBOHYDRATE: 34 grams
CALORIES: 245
FIBRE: 2 grams
SODIUM: 240 mg
