These tasty and nutritious muffins are a great way to start the morning.
Baking Time: 20 minutes
Preparation Time: 20 minutes
1-1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) toasted wheat germ
2-1/2 tsp (12 mL) ground cinnamon
1-1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) baking soda
2/3 cup (150 mL) Ontario Milk
1/3 cup (75 mL) vegetable oil
2 Ontario Eggs, beaten
1 tsp (5 mL) vanilla
2 cups (500 mL) peeled and finely chopped Ontario Apples (2 medium)
2 cups (500 mL) finely grated Ontario Carrots (2 to 3 medium)
1/2 cup (125 mL) each shredded coconut, raisins and chopped pecans
1 tbsp (15 mL) sugar
1/2 tsp (2 mL) ground cinnamon
In medium bowl, mix together flour, sugar, wheat germ, cinnamon, baking powder, salt and baking soda; set aside.
In large bowl, whisk together milk, oil, eggs and vanilla. Stir in apples, carrots, coconut, raisins and pecans. Stir in dry ingredients just until combined; do not over-mix (batter will be thick).
Spoon batter into lightly greased or paper-lined muffin cups. Sprinkle with Topping (recipe below). Bake in 400°F (200°C) oven for 20 to 22 minutes or until firm to the touch. Cool pan on wire rack for 5 minutes. Remove from pan, serve warm or cold.
Topping: In small bowl, mix together sugar and cinnamon; sprinkle over tops of muffins before baking.
PROTEIN: 5 grams
FAT: 12 grams
CARBOHYDRATE: 39 grams
FIBRE: 3 grams