Healthy Rise n Shine Breakfast Muffins
By
Diane Atherton
@DeeDee2011
10
A healthier way to start the day for kids and adults! These are not too sweet but sweet enough. Great for you moms and dads that are in a rush to get the kids ready for school and yourself ready for work. Beats a pop tart any day!
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
18 "small" (not mini and not large) muffins
Prep:
25 Min
Cook:
30 Min
Method:
Bake
Ingredients
-
DRY INGREDIENTS
-
1 call purpose flour
-
1 cwhole wheat flour (i use white whole wheat)
-
1/2 cbrown sugar (can use same amount of splenda brown sugar for less calories)
-
1/4 csugar (use same amount of splenda in place of sugar if desired)
-
2 tspbaking soda
-
1 1/2 tspcinnamon, ground
-
1/4 tspnutmeg
-
1/4 tspsea salt
-
WET INGREDIENTS
-
5 largeegg whites or 3/4 cup egg substitute
-
1/2 cvegetable oil
-
1/2 cunsweetened applesauce
-
2 tspvanilla
-
FRUIT
-
2 capples, chopped unpeeled
-
1/2 craisins
-
3/4 ccarrots, grated
-
NUTS
-
2 to 3 Tbspwalnuts, chopped (or nuts of your choice)
How to Make Healthy Rise n Shine Breakfast Muffins
- Preheat oven to 350 degrees. Line muffin tins with paper or foil liners. Spray liners lightly with Pam or other vegetable oil spray.
- Whisk dry ingredients together in medium size mixing bowl; set aside.
- In separate bowl add wet ingredients; whisk lightly to combine. Add fruit mixture.
- Add wet ingredients to dry ingredient, blend until just moistened.
- Spoon batter into lined muffin tins filling about 2/3 full. There should be enough batter for 18 small muffins.
- Sprinkle walnuts on top of each muffin.
- Bake 30 to 35 minutes. Remove from oven, cool for 5 minutes and then remove to wire racks to completely cool. Serve.
