Wednesday, April 4, 2012

Strictly Storage: Happy, Hearty Morning Muffins

These muffins are so great; they are extremely filling and perfect for on-the-go or for lunchboxes!

Happy, Hearty Morning Muffins
2 eggs (or use powd. eggs with water)
3/4 c. veg oil
1/4 c. milk (or use equiv. powd milk)
2 tsp. vanilla
2 c. flour (any combination of white or wheat is great...and I usually throw in a handful of oats too!)
1 c. packed br. sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. shredded carrots (I used reconstituted dry carrots...and they were awesome!)
1 c. shredded apple (same as above)
1/2 c. coconut
1/2 c. raisins, craisins, or cranberries
3/4 c. sliced almonds or chopped walnuts

Heat oven to 350. Prepare muffin pans. Beat eggs, oil, milk and vanilla with wire whisk until well blended. Add dry ingredients and stir just until moistened. Stir in carrots, apple, coconut, craisins, and nuts.

Fill muffin cups about 3/4 full. Sprinkle remaining nuts on top of batter, with a little white sugar, if desired.

Bake 20 to 25 minutes, cool 5 minutes.

These are very forgiving; you can add so many varieties of fruits and nuts to them and they are delicious. Makes 2 dozen.

Adapted from General Mills.

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