Chock-full of nutritious goodies, such as apple, coconut, cranberries, carrots and pepitas (hulled pumpkin seeds), these muffins make a fabulous start to the day or a delicious wrap-and-go snack.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2006
Ingredients
Method
Grease or line 6 muffin cups with paper liners; set aside.In large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together egg, sugar, yogurt and oil until smooth; pour over dry ingredients. Sprinkle with carrots, apple, cranberries, pepitas and coconut; mix just until dry ingredients are moistened to form very thick batter.
Spoon into prepared muffin cups; bake in 350°F (180°C) toaster oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 1 month.)
Nutritional facts Per muffin: about
- Sodium 285 mg
- Protein 7 g
- Calories 346.0
- Total fat 12 g
- Cholesterol 32 mg
- Saturated fat 3 g
- Total carbohydrate 54 g
%RDI
- Iron 22.0
- Folate 34.0
- Calcium 7.0
- Vitamin A 43.0
- Vitamin C 2.0
