Breakfast Muffins

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Yum! These muffins couldn't be easier to make and are delicious. This is Robert's first week of school, making mornings rushed and pressed for time. It's nice having something to grab that's healthy and equally delicious. Give them a try, made with less sugar and oil, you won't be disappointed!

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Breakfast Muffins 

Adopted from Rise and Shine by Katie Sullivan Morford

Makes 12 Muffins

2 Eggs

1/4 C Milk ( I used 2%)

1/2 C Extra-Virgin Olive Oil

1/4 C Pure Maple Syrup

1 Large slightly ripe pear, coarsely grated 

2 Medium Carrots, coarsely grated

1/2 C Chopped Pecans or Walnuts ( I used walnuts)

1/2 C Unsweetened Shredded Coconut (I left out)

1/3 C Raisins 

1 1/2 C Whole Wheat Pastry Flour OR White Whole Wheat Flour (I used the second)

1/4 C Brown Sugar

1 1/2 tsp Baking Soda

1 1/2 tsp Ground Cinnamon

3/4 tsp Ground Ginger

1/2 tsp Kosher Salt 

 

1. Preheat oven to 350. Grease muffin tins or line with paper liners.                                     2. Whisk first 4 ingredients together in a large bowl until combined. Add the pear (with it's juices), carrots, walnuts, coconut (if using), and raisins and stir until the ingredients are evenly distributed.                                                                                                              3. In a medium bowl whisk together the remaining ingredients until combined. Add to the wet mixture and stir with a rubber spatula just until no streaks of flour remain and ingredients are combined.                                                                                                         4. Spoon the batter into the prepared muffin cups almost to the top.                                5. Bake for about 20 mins. I baked for 10 mins then rotated pan for another 10 and they were just right. I took right out of pan because the liners looked dark, otherwise let them cool for a few minutes in pan. Enjoy!