Morning Glory Muffins

These are one of my favourite muffins. They are packed with good healthy ingredients. If you are not a fan of raisins leave them out and you could always add walnuts or pecans as well. For an extra nutritional boost, replace half the flour with whole wheat flour or I also like to do half spelt flour.

Ingredients:

1 1/2 cups all-purpose flour
1/2 cup oats (not instant or quick cooking)
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup firmly packed brown sugar
1 egg, lightly beaten
1/4 cup canola oil
1 tsp vanilla extract
1/2 cup fat-free milk
1 cup canned crushed pineapple
1 1/2 cups freshly grated carrots (about 2 medium carrots)
1/2 cup raisins

Preparation:

Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or spray muffin pan with nonstick cooking spray.

Whisk flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl.

In a medium bowl stir brown sugar, egg, oil, vanilla extract, and milk until well combined. Stir in pineapple, carrots and raisins.

Add wet ingredients to dry, and mix until just moist. Fill muffin cups 3/4 full.

Bake for 20-25 minutes, until toothpick comes out clean or tops spring back when pressed.

Makes 12 muffins

Per Muffin: Calories 203, Calories from Fat 50, Total Fat 5.5g (sat 0.5g), Cholesterol 18mg, Sodium 167g, Carbohydrate 35.5g, Fiber 2.2g, Protein 4g