Prep 20 mins
Cook 20 mins
This recipes is from Yoga Chick: A Hip Guide to Everything Om, by Bess Gallanis. I'm posting the recipes here, sine my sister keeps stealing and losing it, and I keep wanting to try it. The first time I made these muffins, I left them out all night by accident, thus they became rock hard. I never tried freezing the muffin batter like the recipe suggests, mainly because I don't want to risk losing the majority of the batter. Preparation time is an estimate, since I haven't made these in forever.
- 1 cup low-fat plain yogurt
- 1⁄3 cup applesauce
- 1⁄2 teaspoon vanilla
- 2 tablespoons milk
- 1 egg
- 2 cups whole wheat flour
- 1⁄3 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 dash salt
- 1 cup shredded carrot
- 1⁄2 cup raisins (optional) or 1⁄2 cup dried cranberries (optional) or 1⁄2 cup walnuts (optional)
- Preheat oven to 400 degrees Farenheit.
- Line 6 regular muffin tins with paper baking cups.
- Beat the yogurt, applesauce, vanilla, milk, and egg in a large bowl until well mixed.
- Stir in flour, sugar, baking powder, cinnamon, and salt, and mix gently. The batter will be a little bumpy.
- Stir in carrots, and raisins and nuts if you wish to include them.
- Spoon into baking cups, dividing the batter evenly.
- Bake 20-25 minutes, or until golden brown.
- Remove muffins from the baking tin and cool on a wire rack.
- Note: Would you like muffins for breakfast but feel too rushed in the morning to make them? Prepare the batter ahead of time, pour into the lined muffin tins, and seal the tins in a freezer bag. When you're ready to enjoy them, take them out of the bag and bake the frozen muffins in a 400-degree Fahrenheit oven for about 30 minutes, or until golden brown.