Thursday, March 18, 2010

Morning Glory Muffins

1 1/4 cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1 cup Old Fashion Quick Oats (uncooked)
1/2 cup Nonfat Skim Milk
1/4 cup Applesauce (unsweetened)
1/4 cup Packed Brown Sugar
1/4 cup Light Molasses
1 Tbsp Canola Oil
1 Large Egg
3 Carrots (shredded- about 1.5 cups)
1/2 cup Prunes (chopped)

Preheat oven to 400 degrees. Grease 12 standard muffin-pan cups or line cups with fluted paper liners. In a large bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; stir in oats. In medium bowl, with fork, mix milk, applesauce, brown sugar, molasses, oil and egg until blended; stir in carrots and prunes. Add applesauce mixture to flour mixture; stir just until flour is moistened (batter will be lumpy). Spoon batter into prepared muffin-pan cups (muffin cups will be full). Bake 23-25 minutes or until toothpick inserted in center of muffin comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.

photo: Donna Torre

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