Thursday, April 25, 2013

Loaded! breakfast muffins!

Loaded! breakfast muffins!

in a bowl combine:
1/2 c apple sauce or apple butter
1 tbsp vanilla
2 eggs
1/4 c olive oil
1/2 cup maple syrup
1/4 c honey
whisk together.
In seperate bowl combine:
2 1/4 cups whole wheat flour
1/2 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
1 tbsp. cinnamon
sift, and slowly add to the first bowl while stirring.
Once fully incorporated, add:
1 apple (peeled and diced tiny)
1 c. raisins or dried cranberries
2 c. grated carrot (or chopped tiny in food processor)
1/2 c chopped walnuts or almonds

Heat oven to 375F. Prep muffin baking pan with paper cups. Fill muffin cups and bake 20-25 minutes.  (makes 18 small muffins or 12 larger)  Done when toothpick inserted into one comes out clean. For larger muffins may need to add 5 minutes.
Or! You can make this into a breakfast quick bread. Fold mixture into prepped, greased baking loaf pan and bake at 350 for 50-60 minutes. Done when inserted butter knife comes out clean in center.



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