I woke the other day with a real hankering for a pumpkin doughnut, but not just any doughnut — the ones that I can get at this little local shop just south of Indianapolis.
The problem was (besides the doughnut craving) 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 me, you will love these muffins. My kids scarfed theirs down in record time. And, 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
Yield: 12 large muffins
- 1/4 cup margarine
- 1/2 cup maple syrup from Burton's Maple Farm
- 1 6 ounce container low-fat lemon yogurt
- 1/2 cup non-fat sour cream
- 1 large egg
- 1 large carrot, peeled and grated*
- 1 large red delicious apple, grated
- 1/2 cup baking raisins (use what you have, I just happen to like baking raisins)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons flax meal (optional)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon ground clove
- pinch of fresh nutmeg
- 1/4 teaspoon salt
- Preheat oven to 350 degrees and prepare a muffin pan of your choice.
- 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 or 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 a double batch so I could have some for the freezer.)
*I have used 1 large grated zucchini instead of the carrot, and that is also so good!