February 26, 2010

Meg's Healthy Carrot Raisin Muffins

Nothing makes me feel as creative or fabulously domestic as baking does. I absolutely love turning on my thinking cap and testing new recipes out! Of course, in an effort to keep my waistline in tact, I like to have a sample of my tasty treat and then send the rest home with my dear BF or bring leftovers to work.

As delightfully decadent and as frequent as these treats appear, it is time to make the healthier choice for all and create something healthy and delicious to share with my dear friends. (You guys can thank me later.)

One of my favorite things to do is scour the Internet (mostly on my favorite site, allrecpes.com) for a scrumptious sounding recipe, add some MEGnificent imagination, and create a wonderfully healthier option!

I found this recipe for Morning Glory Muffins. The bones of this recipe were great! Amazing flavors, healthy fiber-full staples, BUT souped up with white flour, eggs and butter.

I played with it a little bit, mixed up the batter, poured the mixture into my muffin tin and then crossed my fingers. I calculated the nutrition facts using the allrecipes.com nutrition counter, brought the muffins to work the next morning, and put the nutrition sign next to the treats.

I was SHOCKED to find not even one muffin left at 2 p.m.! I figured with a sign next to the muffins designating that they were a "healthy" option, only a select few would want to indulge - boy was I wrong!

I received e-mails and comments all day on how delicious they were and how they didn't taste low-cal, low-fat! I told them it was a sneaky but tasty way to get vegetables and fiber into a yummy morning muffin!



Meg's Healthy Carrot Raisin Muffins


- 1 1/2 cups white flour
- 1/2 cup whole wheat flour
- 1 1/2 cup sugar
- 2 T. cinnamon
- 2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 2 cups grated carrots
- 1 apple (peeled, cored, chopped)
- 1 cup raisins
- 1 cup golden raisins
- 1 egg
- 2 egg whites
- 1/2 cup apple butter
- 1/4 cup no-sugar added applesauce
- 2 T. walnuts (chopped)



1. Preheat oven to 375 degrees. Spray muffins tins lightly with Pam cooking spray.

2. In a bowl, mix together eggs, apple butter and applesauce.

3. In a large bowl, combine flour, sugar, cinnamon, baking powder, soda and salt.

4. Combine liquid ingredients with dry, until moistened. Stir in carrots, apples and raisins.

6. Spoon the batter into greased muffin tins, filling each 3/4 full. Sprinkle chopped walnuts onto the top of the muffin batter.

8. Bake at 375 degrees for 15 minutes or until tops are golden.


Recipe Yields: 18 muffins


Nutrition Information

Calories: 180
Fat: 1.5g
Fiber: 3

Weight watchers: 3 points per muffin


Let me know what you think! Bon Appetit!


2 comments:

  1. Thanks Paigey!! I have lots of fun with recipes :) Hope you try this one out soon - so yummy!!

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