Apr. 5, 2006
Healthy and Yummy Breakfast Muffins
Okay, I made these yesterday, and they are great! 
I had made them before following the recipe, but this time I made
healthy substitutions. I actually think it tastes a lot better with the
healthy substitutions than according to the original recipe.
This is what we are going to snack on all week instead of our typical "junk."
Healthy & Yummy Breakfast Muffins
6 eggs
1 cup Rapadura (similar to Sucanat - you can use regular sugar if that's all you have)
1/2 cup olive oil
1/2 cup real butter (or you can use 1 cup vegetable oil in place of the olive oil and butter)
2 cups grated apples
2 cups grated carrots
2 cups whole wheat flour
2 cups all-purpose flour
2 Tbsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
Preheat the oven to 375 degrees. Lightly grease a muffin tin (or mini muffin tin), or line it with paper liners, and set aside.
Blend the eggs, Rapadura, and oil/butter until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt, and cinnamon. Blend the dry ingredients with the apple mixture until just combined.
Put the batter into the muffin tins and bake until golden brown. In a mini muffin tin, bake for about 12 minutes. In a large muffin tin, bake for about 20 minutes.
Makes about 50 mini muffins or 24 regular muffins.
I had made them before following the recipe, but this time I made
healthy substitutions. I actually think it tastes a lot better with the
healthy substitutions than according to the original recipe. This is what we are going to snack on all week instead of our typical "junk."
Healthy & Yummy Breakfast Muffins
6 eggs
1 cup Rapadura (similar to Sucanat - you can use regular sugar if that's all you have)
1/2 cup olive oil
1/2 cup real butter (or you can use 1 cup vegetable oil in place of the olive oil and butter)
2 cups grated apples
2 cups grated carrots
2 cups whole wheat flour
2 cups all-purpose flour
2 Tbsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
Preheat the oven to 375 degrees. Lightly grease a muffin tin (or mini muffin tin), or line it with paper liners, and set aside.
Blend the eggs, Rapadura, and oil/butter until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt, and cinnamon. Blend the dry ingredients with the apple mixture until just combined.
Put the batter into the muffin tins and bake until golden brown. In a mini muffin tin, bake for about 12 minutes. In a large muffin tin, bake for about 20 minutes.
Makes about 50 mini muffins or 24 regular muffins.