I woke up on Sunday with a real hankering for a pumpkin doughnut. Not just any doughnut but the ones that I can get at this little shop just south of Indianapolis. The problem was, besides the doughnut craving, is this place is about 25 minutes from my house and it is just not feasible to drive that far for a pastry. I have done it before and I always feel doubly guilty after. Not just for the calories I didn’t need but for the gas I used up. I think my husband is rubbing off on me….
I knew I had an easy recipe for a muffin that I could make quickly and wouldn’t feel so bad about eating. I am all about moderation, really I am, but sometimes after a particularly ‘trying’ week it is best that I not keep super yummy treats in the house. They won’t last long. SO…it helps to make things that are a little more…what should I call it…guilt free!
So, if you are also practicing ‘Moderation’ like myself you will love these muffins. My kids scarfed theirs down in record time. Noah took one in his Cross Country snack bag Tuesday and his friend asked if he could bring more to Thursday’s meet. Of course I had to make a few more batches Wednesday night. I may have started something here that I will later regret!
You won’t need a candle when you are baking these beauties! My house was filled with the aroma of baked apples, cinnamon and spice. I may not be ready for cooler weather but I am sure ready for fall food ????
Maple Spice Muffins with Apples, Carrots and Raisins
1/4 C margarine (I KNOW! I didn’t use butter like I normally do!)
1/2 C Burtons Pure maple syrup
1 6oz container of low-fat lemon yogurt
1/2 C non-fat sour cream
1 large egg
1 large carrot, peeled and grated
1 large red delicious apple,grated
1/2 C baking raisins(use what you have, I just happen to like baking raisins)
1 C all purpose flour
1 C whole wheat flour
*2 Tb flax meal* OPTIONAL
1 tsp baking soda
1 tsp baking powder
2 tsp Saigon cinnamon (or what you have)
1 tsp allspice
1/2 tsp ground clove
pinch of fresh nutmeg
1/4 tsp salt
**I have also used 1 large grated zucchini before instead of the carrot and that is also SO good!**
Preheat oven to 350 degrees and prepare a muffin pan of your choice. This made 12 large muffins.
In a large bowl, stir the margarine, maple syrup, yogurt, sour cream, egg, carrot, apple and raisins, breaking up the lumps with the spoon.
Sprinkle on the dry ingredients in order. Stir until just combined. Do not over mix. It will be lumpy.
Add batter to muffin cups in equal amounts and bake for 20-25 minutes.
These will keep in a container for 2 days or in the freezer for 1 month. I made 2 batches on Sunday (1 to freeze) and 2 on Wednesday (1 to freeze). These go great with a cup of yogurt for a quick breakfast!
|Look at the carrots and raisins!|
|Ya, this full plate didn’t last long!|