Apple Carrot Nut Muffins {3 WW+ Breakfast}

I was hosting a playgroup playdate at my house yesterday morning and didn't really have much planned in the form of snacks. I had the usual toddler fair of dried cranberries, cheerios and pretzels but nothing of substance for the mamas. So I asked Ethan what he wanted. And like your typical kid he asked for cupcakes. So I made the next best thing.

I grabbed one of my recipe books and started flipping. And fell upon a recipe that I had all of the ingredients for (sans a few substitutions). And the results were pretty darn yummy. I'll definitely be making these muffins for future get togethers.

Inspiration: Williams Sonoma Essentials of Baking

Apple Carrot Nut Muffins
  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 1/3 cup SPLENDA® brown sugar blend (or 2/3 cup regular brown sugar)
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 2 egg
  • 1 1/2 cup vanilla fat-free yogurt
  • 1/4 cup butter
  • 2 small apples, 1 shredded and 1 diced small
  • 1 cup shredded carrots
  • 1/2 cup pecan halves, chopped
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 425 degrees. Grease 2 muffin tins or prep with cupcake liners.

In a large bowl whisk flours, sugar, baking powder, soda & salt together until well mixed.  In a seperate large bowl whisk eggs. Add yogurt and butter. Stir until combined.

Add liquid ingredients to dry ingredients and mix just until incorporated together, about 15 strokes. Do not overmix. Fold in apples, carrots & pecan halves.

Fill muffin tins 2/3rds of the way full. Mix 1 tablespoon sugar with 1 teaspoon cinnamon. Top each muffin with sugar blend. Bake for 15-18 minutes or until golden brown.

24 servings | 3 WW+ Points*

*by omitting the nuts you can reduce this recipe to 2 WW+ points each

A great quick breakfast alternative for those on the go

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