Healthy Fruit Nut Muffins

Healthy Fruit Nut Muffins
Makes 1 dozen

NCB Muffins 2 b, 2/12/07, 2:08 PM, 8C, 3750x5000 (0+0), 100%, Steve 12-21-06, 1/40 s, R84.8, G75.6, B102.6

2 cups unbleached all-purpose flour
1/2 cup firmly packed dark brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
1 cup plain yogurt
8 tablespoons (1 stick) butter, melted
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder (or Pure Vanilla Powder)
1/2 cup shredded carrots
1 cup coarsely chopped peeled apples
1 cup coarsely chopped pecans
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup coconut

Preheat the oven to 400 degrees F. Spray twelve muffin cups with nonstick cooking spray.

Combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Add the egg, yogurt, butter and vanilla powder and mix with a wooden spoon; do not overmix. Stir in the carrots, apples, pecans, raisins, cranberries and coconut; the batter will be thick.

Fill each muffin cup with 1/3 cup batter. Bake for 20 to 25 minutes or until golden brown. Cool on a wire rack.

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